Ragout of Veal

Instructions

1. Prepare the veal
   Pat the veal cubes dry with paper towels. Season generously with salt and pepper, then lightly dust with flour, shaking off any excess.
2. Brown the meat
   Heat butter and oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the veal on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate and set aside.
3. Create the flavor base
   Reduce heat to medium and add onions, carrots, and celery to the same pot. Cook until vegetables are softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant. Sprinkle the remaining flour over the vegetables and stir for 2 minutes.
4. Deglaze and build the sauce
   Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let wine reduce by half, about 3 minutes. Return the veal to the pot along with any accumulated juices. Add the stock and bouquet garni, ensuring the meat is mostly covered with liquid.
5. Slow cook to tenderness
   Bring to a simmer, then reduce heat to low. Cover and cook gently for 1.5 hours, or until the veal is nearly tender. Stir occasionally to prevent sticking.
6. Add the mushrooms
   Add the quartered mushrooms to the pot. Continue cooking, covered, for an additional 30 minutes, or until the veal is very tender and the sauce has thickened slightly.
7. Finish the ragout
   Remove the bouquet garni. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, increase heat and simmer uncovered for a few minutes to reduce. If too thick, add a little more stock.
8. Serve
   Sprinkle with fresh parsley before serving. Serve hot with buttered noodles, mashed potatoes, or crusty bread to soak up the delicious sauce.