How about a veal stew for Sunday lunch this weekend? A veal stew is a delicious Spring stew (not too heavy) that can be prepared in about 15 minutes and only needs to simmer for 1.5 hours. And consider this – you can make it the day before (even better this way) and you will be free on Sunday – love that! The key for a tasty veal stew is to make sure you include cuts with bones (veal shoulder blades & veal foreshank for example) — this will give your sauce the desired texture and subtle veal flavor typical of this stew. Another key element is your bouquet garni (critical in many French dishes actually not just this stew).
Classic French Veal Stew (Ragoût de Veau)
French Veal Stew Meat Cuts (a few bones are key)
French Veal Stew: Step 2
French Veal Stew: Step 4
Classic French Veal Stew (Ragoût de Veau)
INGREDIENTS(for 4-6 servings)
- About 3 lbs of veal – make sure to include at least 3-4 pieces with bone (veal shoulder blades & veal foreshank for example) and veal stew meat.
- 2 Tbsp olive oil (or butter)
- 2-3 Tbps of flour
- 6-8 carrots
- 1 onion diced
- 3 potatoes
- Bouquet garni
- Salt & pepper
DIRECTIONS
- Peel and chop onions. Brown the veal in olive oil with the onions under medium-high heat. After you sautee all sides, sprinkle flour on top and mix to coat.
- Peel and wash carrots. Cut in 1/2 inch chunks. Peel and cut potatoes in chunks and set aside in a bowl of water (so they don’t darken) until ready to add to your stew.
- Lower heat to low-medium heat and add the carrots. Add your bouquet garni (parsley, bay leaf, thyme tied up with kitchen twine or wrapped in a cheese cloth). Add salt (2-3 good pinches) & pepper (2-3 turns of pepper mills). Mix and add water — just enough to cover the carrot (about 3 cups).
- Simmer covered for about 30 minutes and then add the potatoes and simmer for another hour or so (until your carrots are really tender).
- Taste and add more salt and pepper to taste.
A FEW SUGGESTIONS
- Make ahead of time: a veal stew (any stew really) is even better the following day. So make it the day before, this will free you up the following day.
- Thickening your sauce: if the sauce is not thick enough, mix 1 Tbsp of flour with 1-2 tsp of water in small glass and mix in to your stew before it’s done cooking (at least 15 before the end).
- Gluten free Veal Stew: replace the flour with about 2 Tbsp of corn starch and you have a delicious veal stew you can serve to loved ones on a gluten free diet.