Veal Artichoke Ragout
- Olive oil
- 3 onions, chopped
- 3 cloves minced garlic
- 2 1/2 pounds veal stew meat, cut in 1-2 inch cubes
- 3 tablespoons flour
- 1 1/2 cups beef broth
- 1 cup white wine
- 3 tablespoons tomato paste
- Juice of one lemon
- 1 bay leaf
- 1 teaspoon chopped fresh rosemary
- Pinch thyme
- Freshly ground black pepper
- 1 package frozen artichoke hearts, defrosted
- Grated lemon peel from one lemon
- 1/2 cup chopped fresh parsley
- Produce
- Artichoke hearts, frozen (1 package)
- Bay leaf (1)
- Garlic (3 cloves)
- Lemon, Juice of (1)
- Lemon peel from one lemon (1)
- Onions (3)
- Parsley, fresh (1/2 cup)
- Rosemary, fresh (1 teaspoon)
- Thyme (1 Pinch)
- Meat
- Veal stew meat (2 1/2 pounds)
- Canned Goods
- Beef broth (1 1/2 cups)
- Tomato paste (3 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Flour (3 tablespoons)
- Olive oil (1)
- Beer, Wine & Liquor
- White wine (1 cup)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published January 27, 2011 (2 years ago).
11 people saved this recipe.
