Veal and Vegetable Ragout

Ingredients

• 1 kg veal shoulder
• 4 Carrots
• 2 large onions
• 2 yellow bell peppers
• 2 large potatoes
• Salt
• Pepper (freshly ground)
• 150 ml white wine
• 2 tbsp butter
• 1 tbsp Vegetable oil
• 4 bay leaves

Instructions

1. 1.

   Wash the veal, pat dry and cut into cubes. Peel the carrots, quarter them lengthwise and cut into 10 cm pieces. Peel the onions and slice into wedges. Wash the peppers, halve, deseed and cut into strips. Wash the potatoes and slice thinly while still unpeeled.

2. 2.

   Heat butter and vegetable oil in a large high-sided pan over high heat. Quickly sear the veal cubes until browned. Add the onions and peppers and sauté briefly. Deglaze with white wine. Add carrots, potatoes and bay leaves, cover and simmer gently for 45 minutes. Season with salt and pepper, grinding pepper coarsely. Serve with crusty bread.