Ragout of Veal

Oxmoor House
Ragout of VealRecipe
Oxmoor House
After three to five hours in the slow cooker, this dish will be ready to enjoy over pasta and sprinkled with parsley. This healthy dinner entrée is a great option for any night of the week.
8 servings (serving size: 1 cup pasta, 1 cup ragout, and 3/4 teaspoon parsley)


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1 (2 1/2-pound) boneless veal tip round roast, trimmed
1 1/2 teaspoons paprika
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon olive oil, divided
1/2 cup dry white wine
3 cups sliced leek (about 3 large)
3 garlic cloves, minced
1.5 ounces all-purpose flour (about 1/3 cup)
1 (14 1/2-ounce) can chicken broth
3 cups (1/2-inch) slices peeled carrot
5 thyme sprigs
1 bay leaf
8 cups hot cooked fettuccine (about 16 ounces uncooked pasta)
2 tablespoons chopped fresh flat-leaf parsley


1. Cut veal into 1-inch cubes. Sprinkle paprika, pepper, and salt over veal.

2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of veal; sauté 4 minutes or until browned. Place browned veal in a 6-quart electric slow cooker. Repeat procedure with 1 teaspoon oil and remaining veal. Add wine to skillet; cook 1 minute, scraping pan to loosen browned bits. Pour over veal in slow cooker.

3. Heat skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add leek and garlic; sauté 3 minutes. Spoon leek mixture over veal in slow cooker.

4. Place flour in a small bowl; gradually add broth, stirring until well blended. Pour broth mixture into slow cooker. Add carrot, thyme sprigs, and bay leaf; stir well. Cover and cook on LOW for 3 to 5 hours or until veal is tender. Discard thyme sprigs and bay leaf. Serve veal mixture over pasta; sprinkle with parsley.

Created date

October 2012

Nutritional Information

Calories 451
Caloriesfromfat 0.0 %
Fat 5.4 g
Satfat 1.3 g
Monofat 2.1 g
Polyfat 0.9 g
Protein 40.2 g
Carbohydrate 56.6 g
Fiber 4.8 g
Cholesterol 111 mg
Iron 4.2 mg
Sodium 407 mg
Calcium 58 mg