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. It’s therapeutic!
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 then 30 minutes and the meat will be tender anyhow!
Winter Veal Stew – French Ragout Recipe below:
- 1 big Onion
- 2 Tablespoon Olive Oil
- about 600 grams bite size cut Veal chunks, lean goulash quality or 21 oz
- 130 grams Carrot or 1 big Carrot or 4.5 oz
- 1 Teaspoon Marjoram or Oregano
- 1 Teaspoon Thyme
- 230 grams Tomato or 2 Tomatoes or 8 oz
- 2 larger Garlic cloves
- pinch Salt
- pinch Pepper
- 1 Tablespoon flour
- 2 large Juniper Seeds
- 2 big bay leaves
- 100 grams Leek or 3.5 oz
- about 3-4 leaves Lovage herb (optional)
- 200 grams green Peas or 7 oz
- 100 grams white Turnip (optional) or 3.5 oz
- 230 grams Mushrooms or 8 oz
- 300-400 milliliter beef or veg stock or 10.5 - 13.5 fl oz
- Water extra if needed
- 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.
- Cut the clean tomatoes into smaller cubes, chop your garlic and add to the pot while stir frying the content for a minute. Then season with salt and pepper and add a flat tablespoon flour. The flour will help to bind the stew. Mix/stir fry quickly.
- Then continue to add in the juniper seeds and the bay leaf. Chop your leak and throw into the pot together with the roughly cut clean lovage leaves. Then add in the green peas and cut the turnip into smaller cubes and add that too to the pot. Mix it all well.
- Next thing slice your clean mushrooms and add them to the pot too. Mix the content well and pour in your stock.
- 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.
Did you make this french winter veal stew? Let us know int he comments further below.