You can serve over mashed potatoes, rice, pasta & even gnocchi with a sprinkle of fresh Parmesan cheese.
1 and half tablespoons (22 ml) flour
1.2 pounds (one package and half of another) chunks of veal, used for stew
half a teaspoon (2 ml) sea salt
3 tablespoons (45 ml) olive oil
1 medium onion, chopped
1 large garlic clove, chopped
1 cup (250 ml) baby carrots
1 tablespoon (15 ml) butter
2 cups (500 ml) cremini mushrooms, sliced
1 tablespoon (15 ml) tomato paste
1 cup (250 ml) red wine ( or white wine )
2 cups (500 ml) canned tomatoes, diced
2 cups (500 ml) chicken broth
1 dried bay leaf
3 tablespoons (45 ml) fresh basil, chopped
half cup (125 ml) water
In a large bowl, mix the flour with the veal pieces, making sure the veal is dusted with the flour. Sprinkle salt over the meat.
In large frying pan, heat the oil and brown the veal, about three minutes. Remove the veal and put it in the slow cooker.
To the frying pan add the diced onion and fry until soft and translucent. Add the garlic and carrots and fry for a few minutes. Add the butter and once melted add the mushrooms.
Add the tomato paste, diced tomatoes and the white wine. Turn the heat up for few minutes. Then pour the chicken broth into the mixture and the bay leaf and simmer for about five minutes.
Add the veal stew to the Crock Pot. Sprinkle the basil over the meat and add a half cup of water and stir.
Cook on low for eight to 10 hours or four to six hours on high.
Before serving, I thickened the liquid by removing half a cup of liquid and adding a teaspoon of cornstarch to it and returning it to the pot and let it boil.
Discard the dried bay leaf and serve the ragout with mashed potatoes and some crusty bread.
Serves three to four people.