Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :2:00
Categories : Make-Ahead Dishes Main Course
Amount Measure Ingredient -- Preparation Method
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1/4 cup vegetable oil
1 3/4 pounds boneless veal shoulder or rump -- cut into 2" chunks
3 tablespoons flour
salt
freshly ground black pepper
1 medium carrot -- diced
1 stalk celery -- diced
1 medium onion -- chopped
1 cup homemade chicken stock
1 pound small new potatoes -- quartered
3/4 pound tomatoes, peeled -- seeded and chopped
2 cloves garlic -- minced
1 bay leaf
1 teaspoon fresh thyme -- finely chopped
1/2 pound pearl onions -- peeled
1/4 pound mushrooms -- quartered
2 tablespoons parsley, for garnish -- finely chopped
1 1/2 teaspoons lemon rind, for garnish -- finely grated
1. In a heavy-bottomed pan over medium heat, heat about 1-1/2 tablespoons
of the oil.
2. Pat veal chunks dry with paper towels. Season flour with salt and
pepper; toss veal with flour to coat. Brown veal in oil in three batches,
adding more oil as necessary. Remove from pan.
3. Add carrots, celery, and onion. Cook over medium-high heat, stirring
constantly, until vegetables are lightly browned.
4. Return meat to pan with stock, potatoes, tomatoes, garlic, bay leaf,
and thyme.
5. Cover and simmer until veal is tender, 1 to 1-1/2 hours. During the
last 30 minutes of cooking, add onions. During the last 10 minutes of
cooking, add mushrooms. Season to taste with salt and pepper.
6. Just before serving, combine parsley and lemon rind and sprinkle on top.
* Timesaver Tip: Ragout can be frozen up to 4 months.
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Suggested Wine: Light red, such as Gamay or Beaujolais.
NOTES : You can use the food processor to chop the onion and tomatoes and
to mince the garlic.
Nutr. Assoc. : 0 5426 0 0 0 0 0 0 342 4219 1514 0 0 0 0 0 1036 801
