Best 4 Veal Carrot And Chestnut Ragoût Recipes

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Indulge in the enticing flavors and textures of Veal, Carrot, and Chestnut Ragout, a classic French dish that combines the richness of tender veal, the sweetness of carrots, and the nutty goodness of chestnuts. This hearty and comforting stew is elevated with the addition of flavorful pancetta, aromatic white wine, and a touch of cognac for a depth of flavor. Served with creamy mashed potatoes or soft polenta, this ragout promises a satisfying and memorable dining experience. The article provides two variations of this delectable dish: one featuring succulent veal shoulder and the other using flavorful pork shoulder. With step-by-step instructions and helpful tips, this recipe guide ensures a perfect ragout every time.

Here are our top 4 tried and tested recipes!

VEAL RAGU WITH CAMPANELLE



Veal Ragu with Campanelle image

This recipe tastes like a meeting of Osso Buco and Lasagna Bolognese, yet it's made on the stovetop. Campanelle is a ruffled pasta that resembles small lasagna noodles. I find this cut in imported brands, such as Barilla. If you cannot find campanelle, any curled short pasta or rigatoni pasta may be substituted.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds ground veal
1 carrot, chopped
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1/2 cup white wine
1/2 cup beef, chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish
1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente
Grated Parmigiano, plus 1/2 cup plus some for passing at the table

Steps:

  • Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1 or 2 minutes. Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.

VEAL RAGOUT



Veal Ragout image

In Holland a meat ragout is a common dish. It is a creamy sauce served over cooked rice, pasta, or mashed potatoes. Sometimes it's made with mushrooms, or other vegetables, but often there's meat in the sauce. This version is made with veal. It's very good.

Provided by PanNan

Categories     Veal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 lb veal, for braising
1/2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs)
2 cups water
1 teaspoon salt
1 onion
1 large carrot
1/2 cup fresh parsley
1/2 teaspoon thyme (preferably fresh branch or two)
1 bay leaf
1 pinch mace
6 peppercorns
2 cups broth, from braising the veal
3 tablespoons butter
4 tablespoons flour
1 tablespoon lemon juice
2 tablespoons cream

Steps:

  • Brown piece of veal in butter.
  • Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
  • Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
  • Remove solids with a slotted spoon.
  • Discard vegetables, herbs, and seasonings.
  • Slice the veal into small bite size pieces.
  • Make sauce- melt butter, add flour and stir constantly for a few minutes.
  • Gradually add broth.
  • Add meatballs and veal pieces back to the sauce.
  • Add lemon, stir.
  • Add cream, stir.
  • Serve over rice, pasta or mashed potatoes.

PAN-SEARED VEAL CHOPS WITH FARRO RAGOûT



Pan-Seared Veal Chops with Farro Ragoût image

Categories     Veal     Pine Nut     Winter     Pan-Fry     Shallot     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 cups semi-pearled farro*
1/4 cup drained capers
1/2 cup pine nuts, toasted
4 tablespoons extra-virgin olive oil, divided
4 rib veal chops (each 10 to 12 ounces)
1/4 cup (1/2 stick) butter
6 tablespoons chopped shallots
2 teaspoons chopped fresh thyme
1 cup low-salt chicken broth
1 tablespoon balsamic vinegar

Steps:

  • Cook semi-pearled farro in heavy large saucepan of boiling salted water until tender, about 20 minutes. Drain and transfer to bowl. Add capers and pine nuts; stir in 1 tablespoon extra-virgin olive oil. Season mixture to taste with salt and pepper. DO AHEAD: Farro can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 400°F. Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Sprinkle veal with salt and pepper. Add veal to skillet and cook until brown, about 3 minutes per side. Place skillet in oven and cook veal to desired doneness, about 10 minutes for medium. Place veal on plate and tent with foil (do not clean skillet).
  • Add butter to same skillet and melt over medium heat. Add shallots and thyme to skillet; saut mixture until soft, about 2 minutes. Add broth to skillet; increase heat and boil until mixture is reduced to 1/2 cup, about 6 minutes. Stir in vinegar. Season sauce to taste with salt and pepper.
  • Meanwhile, heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat. Add farro mixture to skillet and cook until warmed through, about 4 minutes.
  • Divide farro ragout evenly among 4 plates. Place 1 veal chop on each plate. Drizzle chops with sauce and serve.
  • *Semi-pearled farro is available at natural foods stores, Italian markets, and specialty foods stores.

SPICED-VEAL-AND-BEEF RAGOUT



Spiced-Veal-and-Beef Ragout image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds veal shoulder, in one piece
1 1/2 pounds beef chuck or sirloin tip, in one piece
2 tablespoons kosher salt
Freshly ground black pepper to taste
2 tablespoons olive oil
2 medium onions, 1 minced, 1 sliced thin
6 cloves garlic, minced
2 medium carrots, peeled and minced
1 1-inch piece ginger, peeled and minced
2 teaspoons allspice
2 teaspoons cumin
4 cups canned plum tomatoes, crushed with their juice
3/4 cup black raisins

Steps:

  • Season each piece of meat with 1/2 teaspoon salt and a few grinds of pepper. In an 8-quart stockpot, warm the oil over medium-high heat. Add the meats and brown on all sides, about 5 minutes for each side. Remove meat and set aside.
  • Add the minced onion, garlic, carrots and half the ginger to the pan. Lower heat to medium. Cook for 8 minutes, stirring occasionally. Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
  • Return the beef to the pot, add the tomatoes and cover. Simmer for 20 minutes. Add the veal and simmer for 1 hour. Add the remaining ginger and the sliced onion and simmer for 30 minutes. The meat should be tender enough to pull apart with a fork.
  • Remove the meat. Continue to simmer the sauce while the meat is cooling. When the meat is cool enough to handle, tear it into bite-size pieces. Return to the pot. Stir in the raisins and season with the remaining salt and pepper to taste. Simmer for 5 minutes. Serve with couscous or pasta.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 937 milligrams, Sugar 15 grams, TransFat 0 grams

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Brown the meat: Browning the meat adds flavor and color to the dish. Be sure to brown the meat in batches so that it doesn't overcrowd the pan and steam instead of brown.
  • Use a good quality stock: The stock you use will make a big difference in the flavor of the dish. Use a homemade stock if you have it, or a good quality store-bought stock.
  • Don't overcook the vegetables: The vegetables should be cooked until they are tender, but still have a little bit of bite to them. Overcooked vegetables will be mushy and bland.
  • Season to taste: Be sure to taste the dish before serving and adjust the seasonings as needed. You may need to add more salt, pepper, or other spices to your liking.

Conclusion:

Veal, carrot, and chestnut ragout is a delicious and hearty dish that is perfect for a winter meal. The combination of tender veal, sweet carrots, and earthy chestnuts is sure to please everyone at the table. This dish is also relatively easy to make, making it a great option for busy weeknights. Serve it over mashed potatoes or rice for a complete meal.

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