Spiced-Veal-and-Beef Ragout Recipe

Name: Spiced-Veal-and-Beef Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds veal shoulder, in one piece; 1 1/2 pounds beef chuck or sirloin tip, in one piece; 2 tablespoons kosher salt; Freshly ground black pepper to taste; 2 tablespoons olive oil; 2 medium onions, 1 minced, 1 sliced thin; 6 cloves garlic, minced; 2 medium carrots, peeled and minced; 1 1-inch piece ginger, peeled and minced; 2 teaspoons allspice; 2 teaspoons cumin; 4 cups canned plum tomatoes, crushed with their juice; 3/4 cup black raisins

Servings: persons

1 1/2 pounds veal shoulder, in one piece
1 1/2 pounds beef chuck or sirloin tip, in one piece
2 tablespoons kosher salt
Freshly ground black pepper to taste
2 tablespoons olive oil
2 medium onions, 1 minced, 1 sliced thin
6 cloves garlic, minced
2 medium carrots, peeled and minced
1 1-inch piece ginger, peeled and minced
2 teaspoons allspice
2 teaspoons cumin
4 cups canned plum tomatoes, crushed with their juice
3/4 cup black raisins

1
Season each piece of meat with 1/2 teaspoon salt and a few grinds of pepper.
2
In an 8-quart stockpot, warm the oil over medium-high heat.
3
Add the meats and brown on all sides, about 5 minutes for each side.
4
Remove meat and set aside.
5
Add the minced onion, garlic, carrots and half the ginger to the pan.
6
Lower heat to medium.
7
Cook for 8 minutes, stirring occasionally.
8
Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
9
Return the beef to the pot, add the tomatoes and cover.
10
Simmer for 20 minutes.
11
Add the veal and simmer for 1 hour.
12
Add the remaining ginger and the sliced onion and simmer for 30 minutes.
13
The meat should be tender enough to pull apart with a fork.
14
Remove the meat.
15
Continue to simmer the sauce while the meat is cooling.
16
When the meat is cool enough to handle, tear it into bite-size pieces.
17
Return to the pot.
18
Stir in the raisins and season with the remaining salt and pepper to taste.
19
Simmer for 5 minutes.
20
Serve with couscous or pasta.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds veal shoulder, in one piece, 1 1/2 pounds beef chuck or sirloin tip, in one piece, 2 tablespoons kosher salt, Freshly ground black pepper to taste, and more.

Yes, Spiced-Veal-and-Beef Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced-Veal-and-Beef Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions