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    You are Here: Masala Herb » Recipes » Beef

    French Veal Ragout Stew Recipe

    January 16, 2017 by Helene Dsouza 8 Comments

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    • Bluesky
    Helene Dsouza
    The French ragout is easily prepared and doesn't compromise on taste. The veal stew can be prepared in 30 minutes with a pressure cooker!
    Total Time: 50 minutes minutes
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    4 servings
    RECIPE
    Winter Veal Stew - French Ragout Recipe www.MasalaHerb.com

    Veal stew is a favorite winter dish at home that we usually make on cold days to warm up.

    Only fresh ingredients are used in this flavorful stew, and this is why it's such an all-time dinner hit!

    Winter Veal Stew - French Ragout Recipe www.MasalaHerb.com
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    Jump to:
    • What is this stew?
    • Ingredients
    • How to cook a French veal ragout?
    • 📖 Recipe
    • French Ragout VS Italian Ragout
    • 💬 Comments

    What is this stew?

    Veal is stewed and tender cooked with root vegetables, fresh herbs and spices.

    This meat cut cooks better and is more likely to please even the most picky meat eater out there because veal doesn't have fatty parts, and it has a melt in the mouth consistency.

    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 suitable for stew cooking, since we will be slow cooking the veal so that the meat doesn't turn leathery and chewy.

    In that case, using a pressure cooker might be a good idea because the pressure cooker or Dutch oven will cook the stew in less than 30 minutes and the meat will be tender no matter what!

    Winter Veal Stew - French Ragout Recipe www.MasalaHerb.com

    How to cook a French veal ragout?

    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

    Sauté 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.

    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.

    Furthermore, stir in mushrooms and stock.

    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 the meat is cooked through and is falling apart.

    Combine everything. Cook your stew for about 90 mins or until meat is cooked through and is falling apart.

    📖 Recipe

    Winter Veal Stew - French Ragout Recipe www.MasalaHerb.com

    French Veal Ragout Stew Recipe

    The French ragout is easily prepared and doesn't compromise on taste. The veal stew can be prepared in 30 minutes with a pressure cooker!
    5 from 2 votes
    Print Rate
    Course: Soup
    Cuisine: French
    Diet: Gluten Free, Low Lactose
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 servings
    Calories: 405kcal
    Recipe by: Helene Dsouza

    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
    US - Metric

    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.
    • 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.

    Nutrition

    Nutrition Facts
    French Veal Ragout Stew Recipe
    Amount Per Serving
    Calories 405 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 5g25%
    Cholesterol 121mg40%
    Sodium 962mg40%
    Potassium 1203mg34%
    Carbohydrates 27g9%
    Fiber 7g28%
    Sugar 12g13%
    Protein 35g70%
    Vitamin A 6660IU133%
    Vitamin C 39mg47%
    Calcium 92mg9%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Winter Veal Stew - French Ragout Recipe www.MasalaHerb.com

    French Ragout VS Italian Ragout

    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.

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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    Comments

      5 from 2 votes (2 ratings without comment)

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    1. lynn chenier says

      April 30, 2021 at 1:12 am

      My dad was French Canadian. We enjoyed this often and I carried on the tradition. Now I will make it for my Grandchildren! Thanks for giving me the boost to make it soon!

      Reply
      • Helene Dsouza says

        April 30, 2021 at 12:45 pm

        Lynn, those are beautiful food memories of such a great dish. Thanks for sharing them with us, it adds value to this delicious veal ragout.

        Reply
    2. John B. says

      December 19, 2020 at 11:26 pm

      So far, the comments haven’t been made after the dish, so I’m curious how others came out.
      Also, in the ingredients, it asks for tomato sauce but in the directions it mentions cutting up the tomatoes! Which is supposed to be used? Tomatoes, then cut up or the tomato sauce?

      Reply
      • Helene Dsouza says

        December 20, 2020 at 6:48 pm

        John thanks for pointing this out. There was a mix up with the new recipe card system, it has been fixed. It's a cut-up tomato and not tomato sauce. Sorry for the inconvenience.

        Reply
    3. Maureen says

      January 23, 2017 at 2:17 pm

      Yummo. That reminds me of my grandmother's cooking. It's really warm but I could let this sit in the slow cooker without heating up the house. Win!

      Reply
    4. John/Kitchen Riffs says

      January 20, 2017 at 10:36 pm

      It's chilly and gloomy weather here today, so something comforting like this would be most welcome. Great looking dish -- such nice flavors. Thanks.

      Reply
    5. mjskitchen says

      January 20, 2017 at 8:31 am

      Now that is a hearty and healthy stew! What a great ingredients list. I sure could use a bowl of this tomorrow as the storm moves in.

      Reply
    6. Angie@Angie's Recipes says

      January 16, 2017 at 7:49 pm

      I wish I was holding that bowl of veal stew right now. It looks so flavoursome and yum!

      Reply

    Welcome

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

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