This veal ragout with vegetables in wine is a recipe full of flavour and perfect to enjoy on a special occasion. The tender meat and delicious wine sauce make this dish a real treat.
Ingredients (for 4 people):
- 1 kg of veal for stewing, cut in medium pieces
- 1 large carrot
- 1 onion
- 2 cloves garlic
- 1 leek
- 1/2 kg pumpkin
- 2 potatoes
- 700 ml red wine
- 200 ml meat stock
- 1 bay leaf
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
Elaboration:
- Peel and chop the onion, carrot, garlic cloves and leek into medium pieces.
- In a large bowl, marinate these vegetables and the diced meat with the red wine the night before (about 10-12 hours).
- Once marinated, strain the meat and vegetables, removing the wine (which is reserved for the sauce).
- In a large pan, heat the olive oil over medium-high heat. Sauté the veal pieces together with the vegetables and bay leaf until browned on all sides. Add a tablespoon of flour and stir until well combined.
- Add the wine from the marinade and the beef stock to the pan.
- Cover the casserole and simmer for 2 hours or until the meat is very tender and the sauce has thickened.
- Remove the bay leaf and separate the meat from the vegetables.
- Mash the vegetables together with the cooking stock until a thick sauce is formed. Season with salt and pepper to taste. Put the meat back into the pot with the sauce.
- Serve hot.
Suggested presentation:
- Serve the ragout with chips or pumpkin purée, and garnish with some chopped fresh parsley for a touch of colour.
Additional advice:
- This dish can also be prepared in advance, as the flavours are intensified by resting.
Calories and nutritional data:
- Calories: 400 kcal
- Protein: 30 g
- Fat: 18 g
- Carbohydrates: 12 g
- Fibre: 3 g
Preparation time:
- 2 hours and 30 minutes.
Try making this veal ragout with vegetables in wine and let us know what you think - don't forget to leave your star rating!
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