Beef Ragout with Carrots and Fennel

Name: Beef Ragout with Carrots and Fennel
Total time: 1 h 10 min
Yield: 4
Ingredients: 600 g neck (from veal); 10 pearl onions; 1 bunch carrots (with greens); 4 baby fennels; 200 g small mushrooms; 4 tbsp rapeseed oil; Salt; Pepper (freshly ground); 3 cloves of peppercorns; 0.5 tsp cumin seeds; 300 ml white wine; 400 ml meat broth; 2 Bay leaves; 150 g Sour cream

Prep: —

| Servings: 4 | Cook: —

Ragout of veal, carrots and fennel is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

600 g neck (from veal)
10 pearl onions
1 bunch carrots (with greens)
4 baby fennels
200 g small mushrooms
4 tbsp rapeseed oil
Salt
Pepper (freshly ground)
3 cloves of peppercorns
0.5 tsp cumin seeds
300 ml white wine
400 ml meat broth
2 Bay leaves
150 g Sour cream

Instructions

1.
Rinse the meat, pat dry and cut into cubes. Peel and halve the onions. Trim the carrots so some greens remain; split large carrots lengthwise. Wash the fennel and slice into strips. Clean the mushrooms.
2.
Heat rapeseed oil in a large pot and brown the meat. Add the onions and fennel. Season with salt, pepper, peppercorns and cumin. Stir and cook until the onions become translucent.
3.
Deglaze with white wine and broth, bring to a boil. Add bay leaves. Simmer on low heat for about 40 minutes until the meat is tender, stirring occasionally. In the last 10 minutes add carrots and mushrooms. Remove from heat, stir in sour cream, season with salt and pepper.