Veal ragout soup

Ingredients

• 650 g Veal for stew, cut in 2cm pieces
• 800 ml Beef stock, low-sodium
• 120 ml Red wine, cooking
• 2 tbsp Olive oil
• 3 pcs Carrots, peeled, chopped
• 2 clove Garlic, peeled, mashed
• 2 tbsp Parsley, fresh, chopped
• 2 1/2 tbsp All purpose flour
• 2 1/2 tbsp Butter, unsalted
• 1/4 tsp Black pepper, fresh ground

Method

1. Heat the oil in sauce pot over medium-high heat.
2. Add the veal then cook until browned, stirring often.
3. Stir in the stock, pepper, wine, garlic powder, and carrots.
4. Bring to a boil and reduce heat to low.
5. Simmer for 40 minutes.
6. Meanwhile, melt the butter in small sauce pan; add flour then cook for 5 minutes until smooth or for richer texture, cook for 20 minutes, stirring constantly.
7. After 45 minutes, uncover the ragout, add the flour mix and stir; cook the veal, uncovered for 10-15 minutes more.
8. Stir the parsley in the last minutes of cooking.
9. Serve while still hot.