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.
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The stew is a strengthening food source packed with nutrients
Get the french veal stew recipe further below.
📕 What is this 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?
Here is an overview of how to make this stew from scratch. The full recipe is located further below in the recipe card.
Step 1
Saute onions and veal meat.
Stir in carrot pieces, season with oregano and marjoram. Stir cook for a minute or two.
Add tomato and garlic. Season with salt and black pepper.
Step 2
Mix in all-purpose flour, juniper berries, bay leaf, lovage herb, and remaining veggies, which include turnip, green peas, and leek.
Also, stir in mushrooms and stock.
Step 3
Combine everything.
Cook your stew for about 90 mins or until meat is cooked through and is falling apart.
🧅 Ingredients
I believe kids will love it if prepared with quality ingredients.
That means, using quality lean meat cuts in the cooking process.
The best is to use stew 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 in the comments further below.
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
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Global Food Recipes
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📖 Recipe
Winter Veal Stew - French Ragout Recipe
Ingredients
- 1 Onion
- 2 Tablespoon Olive Oil
- 1.3 pounds Veal Stew Meat
- 4.5 ounces Carrot
- 1 Teaspoon Oregano Dried
- 1 Teaspoon Thyme
- 1 Tomato large
- 2 pieces Garlic Cloves
- Salt
- Black Pepper Ground
- 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 Mushrooms
- 2 cups Veg Stock
Instructions
- 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.
