Veal Ragout
Submitted by tbarron
Veal ragout simmered with carrots, celery, potatoes, peas, tomato paste, garlic, and marjoram. A classic one-pot stew with golden-browned veal in a rich, savory gravy.
YIELD
4 servingsPREP
35 minCOOK
55 minREADY
This veal ragout is a proper one-pot stew built on a foundation of well-browned meat and a simple flour-thickened gravy. Bite-sized pieces of veal get seared golden in butter and oil, then simmer in a tomato-rich broth with garlic and dried marjoram until tender. Carrots, celery, and potatoes go in partway through, and peas finish the pot at the very end.
Browning the veal in a single layer, in batches if needed, is the step that builds the entire flavor base. Crowding the pan steams the meat instead of searing it, and you lose all that caramelized fond. Once the meat comes out, the flour cooks in the remaining fat, creating a quick roux that thickens the broth into a proper gravy.
Adding the vegetables in stages ensures everything cooks to the right texture. Root vegetables need the full 30 minutes; peas need just 5 or they turn army green and mushy.
Pro Tips
- Trim all fat and sinew before cutting. Veal sinew doesn’t break down as readily as beef, and chewy bits will ruin the stew’s texture.
- Any cut of veal works here: stewing veal, chops, or steak. Tougher cuts benefit from longer simmering.
- This freezes well for up to two months. Thaw in the fridge overnight before reheating gently on the stovetop.
- Make it a day ahead. Like most stews, the flavor improves after sitting overnight.
Variations
- Mushroom veal ragout: Add sliced cremini mushrooms with the carrots for earthy depth.
- Wine-braised version: Replace half the water with dry white wine for a more complex, restaurant-style sauce.
Ingredients
Directions
Remove all fat and sinew from the veal.
Cut veal into bite-sized pieces.
Heat butter and oil in large saucepan.
Add veal in a single layer and cook, stirring until golden brown all over (if necessary, cook veal in batches).
Remove the veal from the pan and drain all but 2 tablespoons of fat from the pan.
Add flour, cook stirring for 1 minute.
Stir in water and crumbed stock cubes, tomato paste, garlic and marjoram.
Bring to a boil and cook 1 minute.
Return the veal to the pan, cover, simmer for 20 minutes (or transfer the mixture to a shallow ovenproof dish, cover, and microwave on Medium for 15 minutes).
Add carrots, celery and potatoes, simmer for a further 30 minutes or until vegetables are tender (or microwave covered on High for about 15 minutes)
Add peas, cook for 5 minutes (or microwave covered on High for 3 minutes).
NOTES: Any cut of veal can be used for this recipe, for example stewing veal, chops or any cut of steak.
Ragout can be made the day before required.
It can be frozen for up to 2 months; thaw in refrigerator before reheating.
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