Ragout de Veau

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Butter - 2 tablespoons
• Flour - 2 tablespoons
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Beef broth - 2 cups
• Red wine - 1 cup
• Tomato paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Celery - 2 stalks, sliced
• Carrots - 2 medium, sliced
• Onion - 1 large, chopped
• Veal shoulder - 1.5 pounds, cubed

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the veal cubes and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened.
4. Add the tomato paste and cook for another minute.
5. Deglaze the pot with red wine, scraping the bottom to release any browned bits.
6. Return the veal cubes to the pot and add the beef broth, bay leaf, thyme, salt, and pepper.
7. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the veal is tender.
8. In a small bowl, mix the flour with a little water to make a slurry. Stir the slurry into the pot to thicken the sauce.
9. Simmer for another 10 minutes to allow the sauce to thicken.
10. Remove the bay leaf and garnish with fresh parsley before serving.
11. Serve the Ragout de Veau hot with crusty bread or over cooked rice.