Veal stew is a favorite winter dish at home, which we tend to make on cold days to warm up.
Only fresh ingredients are used in this flavorful stew.
The stew is a strengthening food source packed with nutrients
Get the french veal stew recipe further below.
Delicious Winter Veal Stew
In french, a meat stew is commonly known as a ragout.
This might confuse you if you associated ragout with some Italian tomato-based Bologna sauce.
Tomato sauce jars for pasta and pizza often mention the word Ragu, which is the Italian slow cooked/reduced tomato sauce.
The french Ragout, spelled differently as you can see, is a slow-cooked stew.
The Italians borrowed the french word “ragout” to describe the slowly reduced tomato sauce, which is used to top pizzas or to prepare a pasta tomato-based sauce.
So, the french ragout is a stew with chunks of meat cuts, selected fresh veggies and aromatic herbs, which is slow-cooked over a period of time, so to create a flavorful stew.
How to cook this stew?
Of course, a ragout can be also made in a faster way, by using a pressure cooker and those are definitely frequently used in french households to prepare a hearty delicious winter veal stew.
The beautiful thing about a stew is that it’s rather uncomplicated.
So, you can bring a piece of France into your home with a simple and warming recipe.
You can prepare the ingredients one by one and add them to your pot to cook the stew.
The point is to take it easy and to just let go while cooking.
After all, cooking should be a fun activity, or at least enjoyable so that the food is a marvelous result of our skills in our moments of finding balance.
I immerse myself with the veal stew, each and every time.
The vapors of the slowly cooking veal stew transport me to another time and place.
It reminds me of a family chatter on the dinner table.
As a child, I enjoyed the veal stew completely, although I wasn’t much a fan of soups at that time.
Cold days would make us crave during winter this homemade veal stew.
Choosing your ingredients
I believe kids will love it if prepared with quality ingredients.
That means, using quality lean meat cuts in the cooking process.
Best is to use goulash grade meat cuts.
Some butchers will understand goulash meat and get you the right lean meat piece.
Otherwise, simply ask for meat suitable for preparing a stew.
The meat needs to be right for stew cooking since we will be slow cooking the veal so that the meat doesn’t turn tough and chewy.
In that case, using a pressure cooker might be a good idea, because the pressure cooker will cook the stew in less than 30 minutes and the meat will be tender anyhow!
Did you make this french winter veal stew? Let us know int he comments further below.
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Winter Veal Stew – French Ragout Recipe
- 1 Onion
- 2 Tablespoon Olive Oil
- 1.3 pounds Veal meat cuts
- 4.5 ounces Carrot
- 1 Teaspoon Oregano
- 1 Teaspoon Thyme
- 1 cup Tomato Sauce
- 2 clove Garlic
- Black Pepper
- 1 Tablespoon All-purpose Flour
- 2 Juniper Berries
- 3.5 ounces Leek
- 3 Lovage Leaves optional
- 7 ounces Green Peas
- 3.5 ounces Turnip optional
- 8 ounces Mushroom
- 2 cups Veg Stock
- You can use a normal soup pot to prepare the stew or use a pressure cooker. Peel and slice your onion. Add to the pot the oil, heat up and fry the onion slices soft. Then add the veal chunks and stir fry. Peel your carrot and cut into rounds. Add the carrot bits to the pot with the marjoram (or Oregano) and Thyme.
- Cover and cook until meat is soft. If you cook it in a regular pot it will take about 90 minutes to cook. In a pressure cooker, you can cook the veal stew in 30 minutes and the meat will be soft. If you cook in a regular pot you might need some extra water if the content is getting too dry.
- Serve hot.
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