Weekend Inspiration for Veal Ragout

Ingredients:

500 g veal

2 red onions

2 carrots

2 celery stalks

3 cloves of garlic

200 ml red wine

500 ml chicken stock

2 bay leaves

2 sprigs of fresh thyme

olive oil

pepper

salt

Brown the seasoned veal cubes on all sides in olive oil until they get a nice color. Remove the meat from the pot, then sauté the finely chopped onion, carrots, and celery for a few minutes. Add the minced garlic and sauté briefly. Return the veal to the pot, pour in the red wine, and cook until the alcohol evaporates. Add the chicken stock, bay leaves, and thyme, then reduce the heat, cover, and simmer over low heat for 3 hours, stirring occasionally. Remove the bay leaves and thyme sprigs, and adjust the seasoning to taste. Serve the veal ragout with pasta or mashed potatoes.

Enjoy!