Stew 029  Delft Blue Veal Ragout

Any cut of veal can be used for this recipe for example stewing veal chops or any cut of veal steak.

Remove any fat first.

Ragout can be made the day before required.

It can be frozen for up to 2 months; thaw in refrigerator before reheating.

Yield: 6 Servings
Preparation time: 35 minutes
Cooking time: 60 minutes
 

Ingredients

 2½ lb veal stew - cut veal in to bite size pieces 1.2kg
2 tablespoons butter 30g
1 tablespoon olive oil
1½ tablespoons white flour
2 cups water
2 beef stock cubes
¼ cup tomato paste
2 garlic cloves crushed
1 teaspoon dried marjoram

salt and fresh ground black pepper to taste
2 carrots sliced
2 celery sticks sliced
2 potatoes cut into bit sized pieces
1 cup fresh green beans - chopped
1 leek ( if available ) - sliced
2 small turnips - chopped
½ cup fresh parsley -snipped
 

Directions

Cut the veal into bite-sized pieces.
Heat butter and oil in large saucepan add veal in a single layer and cook stirring until golden brown all over. (If necessary cook veal in batches).
Remove the veal from the pan and drain all but 2 tablespoons of oil from the pan.

Add flour to pan and cook stirring for 1 minute.

Whisk in water and crumbed stock cubes, tomato paste, garlic and marjoram. Bring to the boil cook 1 minute.
Return the veal to the pan cover simmer for 20 minutes.
Add chopped carrots, celery, potatoes, leek and turnips
Simmer for a further 30 minutes or until vegetables are tender.

Add salt and pepper to taste.
Stir in parsley just before serving.

 

Serve in a bowl or on a plate with Papperdelle or Fettucine pasta ( cooking time 7 minutes )