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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.

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)

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

Find it online: https://thefamilycooking.com/french-veal-ragout-stew-recipe/