Veal, Carrot and Chestnut Ragout Recipe

Name: Veal, Carrot and Chestnut Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 fresh chestnuts; 2 1/2 pounds veal stew meat, cut into 2x1-inch pieces; 4 tablespoons olive oil; 1 1/2 cups chopped onion; 1 1/2 tablespoons chopped garlic; 1 bay leaf; 2 1/2 cups canned low-salt chicken broth; 3/4 cup dry white wine; 6 medium carrots, peeled, cut into 1-inch pieces; 3 tablespoons chopped fresh sage

Servings: persons

1
Preheat oven to 400F.
2
Using small sharp knife, cut an X in each chestnut.
3
Place in roasting pan.
4
Bake until tender and shells loosen, about 35 minutes.
5
Cool slightly.
6
Remove hard shell and papery brown skin from each nut.
7
Set nuts aside.
8
Pat veal pieces dry with paper towels.
9
Sprinkle with salt and pepper.
10
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
11
Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes.
12
Using slotted spoon, transfer veal to large bowl.
13
Heat 2 tablespoons oil in same pot.
14
Add onion, garlic and bay leaf.
15
Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes.
16
Stir in broth and wine.
17
Add veal and any accumulated juices from bowl.
18
Bring to boil.
19
Reduce heat.
20
Cover; simmer 45 minutes, stirring occasionally.
21
Add carrots to stew.
22
Cover and cook until carrots are almost tender, about 25 minutes.
23
Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer.
24
Stir in nuts and sage.
25
Simmer until nuts are heated through, about 3 minutes.
26
Discard bay leaf.
27
Transfer ragout to bowl.

474

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 10 ingredients. The key ingredients include: 18 fresh chestnuts, 2 1/2 pounds veal stew meat, cut into 2x1-inch pieces, 4 tablespoons olive oil, 1 1/2 cups chopped onion, and more.

Yes, Veal, Carrot and Chestnut 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!

Veal, Carrot and Chestnut Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions