Ragoût de Veau

Ragoût de Veau is a comforting, flavorful veal stew, simmered with aromatic vegetables and herbs, perfect for a satisfying lunch. This dairy-free dish showcases the rich flavors of the French countryside, making it a delightful meal for any occasion.

Ingredients

• Veal stew meat - 400 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Carrot - 1 medium, sliced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Tomato paste - 1 tablespoon
• Vegetable broth - 500 ml
• White wine - 100 ml
• Bay leaf - 1 leaf
• Thyme - 1 teaspoon, dried
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Increase the heat to medium-high and add the veal stew meat, browning it on all sides for about 5-6 minutes.
4. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
5. Pour in the white wine, scraping any brown bits from the bottom of the pot, and let it simmer for 2-3 minutes.
6. Add the vegetable broth, bay leaf, dried thyme, salt, and black pepper. Bring to a gentle boil.
7. Reduce heat to low, cover the pot, and let the ragoût simmer for 1 hour, stirring occasionally.
8. After 1 hour, remove the lid and continue to simmer for an additional 15-20 minutes, allowing the sauce to thicken.
9. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
10. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle health.
• Contains vitamins and minerals from vegetables, promoting overall health.

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