Veal Ragout
Veal Ragout brings together meat and a variety of seasonal vegetables in a hearty, slow-cooked stew. Artichoke, green beans and peas are added at just the right moment so that all the flavours come together without losing their texture. A comforting dish, ideal for the colder days.
Servings 4 people
Ingredients
- 150 g Lean veal
- 1 Onion
- 2 Carrots
- 4 Artichoke hearts
- 100 g Green beans
- 100 g Peas
- ½ Red pepper
- 5 cloves Garlic
- 200 ml White wine
- 250 ml Gluten-free beer
- 100 ml Picual EVOO
- 2 leaves Bay leaf
- Salt To taste
Instructions
- Prepare the vegetables.Chop the onion, garlic and pepper.
- Sauté the base.Pour the EVOO into a pot (uncovered) and heat over high heat. Sauté the onion, garlic and pepper for 2-3 minutes.
- Brown the meat.Add the meat and the salt, and stir for 5 minutes until browned.
- First cooking stage.Add the bay leaf, the wine, the beer and enough water to cover the meat. Leave to cook for 30 minutes, adding water if needed.
- Add the green beans and carrot.Stir in the green beans and carrots, and leave to cook for a further 20 minutes.
- Finish with artichoke and peas.Add the artichoke hearts and peas, and leave to cook for a further 10 minutes.
Add the more delicate vegetables (peas, artichoke hearts) at the end, so they do not fall apart during the long cooking time.
Notes
- We chose Picual because it is ideal for meat stews. An EVOO with balanced bitterness and aromas of green leaf, tomato plant and citrus: the most intense of our EVOOs, perfect for bold dishes. Note: the ingredient list on the old website does not specify the variety (only "EVOO"), but the usage text confirms that it is Picual, so I have assumed this.
- It can be prepared in advance; the meat becomes even more tender when reheated the next day.
- It pairs well with bread or mashed potatoes to make the most of the broth.
- It can be made the day before; the meat becomes even more tender when reheated.