Veal Ragout
Indulge in the hearty comfort of Veal Ragout, a classic one-pot dish brimming with rich flavors and tender bites of slow-cooked veal. Perfectly browned veal shoulder is gently simmered with a medley of aromatic vegetables, dry white wine, and a savory tomato-based broth, creating a luscious and deeply satisfying sauce. Fresh thyme, a hint of garlic, and a splash of chicken or veal stock elevate this traditional recipe, filling your kitchen with irresistible aromas. Perfect served over buttery mashed potatoes, wide egg noodles, or with a slice of crusty bread for soaking up every last drop, this easy yet elegant dish is a must-try for cozy gatherings or special occasions.
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Recipe Information
Ingredients
- 2 pounds veal shoulder, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 2 cups chicken or veal stock
- 1 cup diced tomatoes (canned or fresh)
- 2 tablespoons tomato paste
- 1 piece bay leaf
- 4 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the veal cubes dry with paper towels and season with salt and black pepper.
Dredge the veal lightly in all-purpose flour, shaking off any excess.
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the veal cubes in batches until golden brown on all sides. Remove the browned veal and set aside.
In the same pot, reduce the heat to medium and add the chopped onion, diced carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the browned veal to the pot and stir in the chicken or veal stock, diced tomatoes, and tomato paste.
Add the bay leaf and thyme sprigs, and bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Allow the ragout to simmer gently for 90-120 minutes, stirring occasionally, until the veal is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Remove the bay leaf and thyme sprigs before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread, mashed potatoes, or wide egg noodles.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
