Back to top

Veal Ragout

Por Silvia Barber


11 in Saladmaster Titanium Sauce Pan


  • 600 g beef stew cut into tacos
  • 2 small chopped garlic cloves
  • 300 g of peas
  • 1 onion, chopped 1 cm
  • 1 leek 1 cm sliced
  • 2 carrots cut into 1 cm slices
  • 1/2 red pepper to 1 cm pieces
  • 7 or 8 mushrooms cut into quarters
  • 1 shredded ripe tomato
  • 5 black pepper berries in grain
  • 1 cloves of cloves
  • 1 bay leaf
  • Fresh thyme in sticks
  • 75 ml of cognac or brandy
  • 175 ml of red wine
  • 1/2 liter low sodium meat broth
  • Extra virgin olive oil
  • Salt


  • Preheat to medium heat the 11 in Saladmaster titanium sauce pan until, when pouring a few drops of water, they slide down the surface
  • Lower to medium/low heat and add meat tacos and leave untouched until they move without forcing, brown all over and reserve
  • Add the chopped onion and a good splash of olive oil, stir for a couple of minutes and add the leek, carrot and pepper, stir well and leave on medium/mild heat to poche about 15 minutes
  • Add peas, mushrooms and cook 5 more minutes, stirring occasionally
  • Add grated tomato, pepper berries, cloves, bay leaf and a sprig of fresh thyme (to taste), stir well, and cook everything together 7/8 minutes
  • Pour brandy and red wine, rise to medium heat and keep on medium heat 4/5 minutes to allow alcohol to evaporate
  • When the alcohol has evaporated, add the meat and meat broth
  • Test the salt point, and add if necessary
  • Lower to a low heat and keep uncovered for about 30 minutes, stirring occasionally
  • At 30 minutes cover, go up to high heat until you click intensely the valve, lower to minimum heat, and cook about 50/60 minutes, test if the meat is at its point at 45 minutes to regulate the time and rectify salt if needed


  • Like all stews and stews, it improves if you cook a day before eating
  • Accompany it with mashed potatoes, chips or white rice
  • Sprinkle chopped parsley before serving
  • Serve hot