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Veal Ragout

This veal ragout is sure to warm you up on a cold winter’s night. Tender Ontario veal is infused with sweet vegetables and savoury herbs, filling your kitchen with mouth-watering aromas.

 ¼ cup (50 mL) all-purpose flour
 ¾ tsp (4 mL) each, salt and pepper
 1 lb (500 g) Ontario Veal stewing cubes
 1 cup (250 mL) diced carrots (about 2 medium)
 1 cup (250 mL) diced celery (about 2 medium ribs)
 1 cup (250 mL) diced onion (about 1 medium)
 2 cups (500 mL) stemmed and quartered button mushrooms
 1 1/2 cups (375 mL) tomato paste
 2 tsp (10 mL) finely chopped fresh rosemary
 2 garlic cloves, minced
 2 1/2 cups (625 mL) sodium-reduced chicken broth
 2 cups (500 mL) red wine
 5 bay leaves
 2 tbsp (30 mL) balsamic vinegar

Preheat oven to 325°F (160°C).


Combine flour with salt and pepper in a zip-top bag. Add veal and shake until well coated; discard excess flour mixture. Heat half the oil in an oven-proof Dutch oven, set over medium-high heat. In batches, brown veal on all sides (adding additional oil as needed). Transfer to a plate and tent with foil. Add 1 tbsp (15 mL) butter, onion, carrots, celery and mushrooms to the Dutch oven; cook for 5 min. or until tender. Add tomato paste, rosemary and garlic; cook, stirring, for 1 min.


Pour in chicken broth, wine and bay leaves, scraping up any browned bits; bring to a boil. Return veal with any accumulated juices; cover Dutch oven with a tight fitting lid or foil. Place in the oven and bake for 60 to 70 min. or until veal is very tender and breaks apart easily with a fork. Stir in remaining butter and vinegar. Season to taste with salt and pepper; discard bay leaves. Serve veal ragout over cooked noodles with bread on the side.

Cook's Notes:

Makes 6 servings