The original veal ragou recipe

Ingredients to make The Original Veal Ragou:

• (4 people)
• 500 gr of beef for stewing, cut into pieces
• 100 gr of fresh bacon or bacon, in lardones
• 1 large onion, cut into cubes
• 1 large red bell pepper, diced
• 1 large green bell pepper, cut into cubes
• 2 garlic cloves, filleted into quarters
• 50 grams of raisins
• 125ml port
• 4 tablespoons of olive oil
• 250 ml of meat broth
• 2 teaspoons of sugar
• 1 shot glass of red wine
• 1 teaspoon flour
• 1 bay leaf
• Salt
• peppercorns

How to make The Original Beef Ragou:

1. Soak the raisins in the port wine until it is time to incorporate them into the meat. In a saucepan over medium heat, add the lardones and when they are golden, add the previously seasoned veal.
2. Dora the beef for 3-4 minutes and reserve.
3. In the veal oil, brown the garlic, without burning it.
4. Add the onion and peppers and cook over low heat.
5. Return the veal and lardones to the pot.
6. Pour in the red wine and cook for a couple of minutes, until the alcohol has been consumed.
7. Then add the meat, pepper and bay leaf.
8. Cover the pot and cook over low heat for 1 hour.
9. Add the raisins with the port, sugar and flour.
10. Rectify salt and remove.
11. Let the sauce evaporate and thicken by cooking over low heat for another 1/2 hour.