Beef Ragout

Ingredients

• 600 g veal (shoulder, boneless)
• 5 shallots
• 3 Garlic cloves
• 2 carrots
• 0.5 celery root
• 2 tbsp plant oil
• 1 tsp tomato paste
• 150 ml dry red wine
• 350 ml veal stock
• 1 bay leaf
• 2 allspice berries
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped thyme
• Salt
• ground pepper (from the mill)
• 2 tbsp pitted black olives

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite‑size cubes. Peel and halve the shallots. Peel and lightly crush the garlic cloves. Peel and finely chop the carrots and celery root.

2. 2.

   Heat oil in a pot and sear the meat all over until browned. Remove it, sauté the vegetables in the fond, add tomato paste, let it brown briefly, then deglaze with wine. Add stock, spices, herbs, salt and pepper; simmer on medium heat for 1½ hours. Stir in olives 15 minutes before serving. Taste again and serve.