Ragout of Veal

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.

Yield: 8 servings (serving size: 1 cup pasta, 1 cup ragout, and 3/4 teaspoon parsley)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 451
  • Calories from fat: 0.0%
  • Fat: 5.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 40.2g
  • Carbohydrate: 56.6g
  • Fiber: 4.8g
  • Cholesterol: 111mg
  • Iron: 4.2mg
  • Sodium: 407mg
  • Calcium: 58mg

Ingredients

  • 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

Preparation

  1. 1. Cut veal into 1-inch cubes. Sprinkle paprika, pepper, and salt over veal.
  2. 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. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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