French Veal Ragout Stew Recipe

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into a rich and satisfying meal. The veal becomes melt-in-your-mouth tender, while the aromatic vegetables and herbs create a beautifully balanced broth. I also appreciate that this stew tastes even better the next day, making it an excellent make-ahead meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• veal stew meat, cut into cubes
• all-purpose flour
• olive oil
• unsalted butter
• onion, diced
• carrots, sliced
• celery, sliced
• garlic cloves, minced
• mushrooms, sliced
• chicken or veal stock
• dry white wine
• tomato paste
• fresh thyme
• bay leaves
• fresh parsley
• salt
• black pepper
• baby potatoes (optional)
• pearl onions (optional)

Directions

1. I season the veal with salt and black pepper, then lightly coat it with flour.
2. I heat the olive oil and butter in a large Dutch oven and brown the veal on all sides.
3. I remove the veal and sauté the onion, carrots, celery, and garlic until they begin to soften.
4. I stir in the tomato paste and cook for a minute to deepen its flavor.
5. I pour in the white wine and scrape up the browned bits from the bottom of the pot.
6. I return the veal to the pot and add the stock, thyme, bay leaves, mushrooms, and pearl onions if I am using them.
7. I bring the stew to a gentle simmer, cover the pot, and cook until the veal becomes tender.
8. I add the baby potatoes during the final stage of cooking if I want a complete one-pot meal.
9. I remove the bay leaves, stir in the fresh parsley, and serve the ragout warm with crusty bread, mashed potatoes, or buttered noodles.

Servings and Timing

I usually prepare this recipe in about 2 hours and 30 minutes.

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Variations

I sometimes add peas during the last few minutes of cooking for extra color and sweetness. When I want a richer stew, I stir in a splash of heavy cream before serving. I also enjoy replacing the white wine with additional stock for an alcohol-free version. For extra herb flavor, I add fresh rosemary or tarragon along with the thyme.

Storage/Reheating

I store leftover French Veal Ragout Stew in an airtight container in the refrigerator for up to 4 days. When I reheat it, I warm it gently on the stovetop over low heat, stirring occasionally until heated through. If the stew has thickened too much, I add a splash of stock to loosen it. I can also freeze the stew for up to 3 months and thaw it overnight in the refrigerator before reheating.

FAQs

What cut of veal is best for ragout?

I prefer using veal shoulder or veal stew meat because these cuts become tender and flavorful during slow cooking.

Can I make this stew without wine?

Yes. I simply replace the white wine with additional chicken or veal stock for a delicious alcohol-free version.

How do I keep the veal tender?

I cook the stew gently over low heat for an extended period, allowing the connective tissues to break down without drying out the meat.

What can I serve with French Veal Ragout Stew?

I enjoy serving it with mashed potatoes, buttered noodles, steamed rice, crusty French bread, or creamy polenta.

Can I make this recipe ahead of time?

Yes. I often prepare the stew a day in advance because the flavors become even richer after resting overnight in the refrigerator.

Conclusion

I always enjoy making French Veal Ragout Stew because it is hearty, elegant, and full of comforting flavors. The tender veal, aromatic vegetables, and savory broth create a timeless meal that is perfect for cozy family dinners or special occasions. Whether I serve it with fresh bread or creamy mashed potatoes, it always delivers warmth and classic French-inspired flavor.

French Veal Ragout Stew Recipe

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French Veal Ragout Stew is a comforting French-inspired dish featuring tender veal slowly simmered with vegetables in a rich, savory broth. This hearty stew is elegant enough for special occasions yet comforting enough for family dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Simmer
• Cuisine: French
• Diet: Halal

Ingredients

• 2 lbs veal stew meat, cut into cubes
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 oz mushrooms, sliced
• 3 cups chicken or veal stock
• 1/2 cup dry white wine
• 2 tbsp tomato paste
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb baby potatoes (optional)
• 1 cup pearl onions (optional)

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Instructions

1. Season the veal with salt and black pepper, then lightly coat it with the flour.
2. Heat the olive oil and butter in a large Dutch oven over medium-high heat and brown the veal on all sides. Transfer to a plate.
3. Add the onion, carrots, celery, and garlic to the pot and cook until they begin to soften.
4. Stir in the tomato paste and cook for 1 minute.
5. Pour in the white wine, scraping up the browned bits from the bottom of the pot.
6. Return the veal to the pot and add the stock, thyme, bay leaves, mushrooms, and pearl onions if using.
7. Bring to a gentle simmer, cover, and cook over low heat for about 2 hours, or until the veal is tender.
8. Add the baby potatoes during the final 30 minutes of cooking if using.
9. Remove the bay leaves, stir in the fresh parsley, and serve warm with crusty bread, mashed potatoes, buttered noodles, or polenta.

Notes

• Add peas during the last few minutes of cooking for extra color and sweetness.
• Stir in a splash of heavy cream before serving for a richer stew.
• Replace the white wine with additional stock for an alcohol-free version.
• Fresh rosemary or tarragon can be added along with the thyme for additional herb flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 3 months and thaw overnight before reheating.
• Add a splash of stock when reheating if the stew has thickened.

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 5 g
• Sodium: 690 mg
• Fat: 23 g
• Saturated Fat: 8 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 43 g
• Cholesterol: 135 mg