Creamy Veal Ragout

Name: Creamy Veal Ragout
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: French
Ingredients: 900 g veal shoulder (cut into 2.5 cm cubes); 2 tablespoons olive oil; 1 onion (finely chopped); 2 cloves garlic (minced); 200 ml dry white wine; 500 ml chicken stock; 250 ml heavy cream; 2 tablespoons all-purpose flour; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley (chopped)

110 min 6 servings Medium

All Recipes

Creamy Veal Ragout

A tender veal stew simmered with cream and herbs, perfect for a cozy meal.

Prep

20 min

Cook

90 min

Total

110 min

Servings

Difficulty

Medium

Creamy Veal Ragout, or 'Ragout de Veau à la Crème,' is a classic French dish known for its rich flavours and tender meat. The combination of succulent veal simmered slowly in a creamy sauce makes this dish a favourite for special occasions and family dinners alike. The key to this dish is the slow cooking process, which allows the veal to become incredibly tender while absorbing the flavours of the herbs and cream. Served alongside roasted vegetables or a simple potato puree, it offers a comforting and elegant meal that showcases the best of French culinary tradition.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the Veal

Season the veal cubes with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the veal on all sides, working in batches if necessary. Remove and set aside.

Pro tip: Make sure not to overcrowd the pot to ensure the veal browns properly.

Cook Onions and Garlic

In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

Deglaze with Wine

Pour the white wine into the pot, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half.

Pro tip: This step adds depth of flavour to the dish.

Add Veal and Stock

Return the veal to the pot and add the chicken stock. Stir in the thyme. Bring to a simmer, then reduce the heat to low. Cover and cook for 1 hour.

Pro tip: Ensure the pot is covered to retain moisture and tenderness.

Thicken with Flour

Mix the flour with a little water to form a smooth paste. Stir it into the pot and let the ragout simmer for another 15 minutes until thickened.

Pro tip: Whisk continuously to prevent lumps from forming.

Finish with Cream

Stir in the heavy cream and let it warm through, about 5 minutes. Adjust seasoning with salt and pepper.

Pro tip: Do not boil after adding the cream to avoid curdling.

Garnish and Serve

Sprinkle with fresh parsley before serving.

Pro tip: Serve immediately with your choice of side.

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Tips & Tricks

<ul><li>Use fresh veal from a reputable butcher for the best flavour and tenderness.</li><li>Ensure the veal is browned well to enhance the dish's depth.</li><li>Simmer slowly for the veal to absorb the creamy sauce fully.</li><li>Serve with crusty bread to soak up the delicious sauce.</li></ul>

Serving Suggestions

Serve your Creamy Veal Ragout with a side of buttered noodles or a fresh green salad for a balanced meal. This dish pairs wonderfully with a light white wine, such as a Chardonnay, to complement its creamy texture. For make-ahead convenience, prepare the ragout a day in advance and store it in the refrigerator. Reheat gently on the stove before serving. Leftovers can be kept refrigerated for up to three days.