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Blanquette de Veau

A classic French veal stew enveloped in a creamy sauce, perfect for family gatherings or a cozy meal at home.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs veal shoulder Choose meat with good marbling for tenderness.
  • 2 cups chicken or veal stock Provides depth of flavor.
  • 1 onion, silver skin removed For aromatic sweetness.
  • 1 carrot, sliced Adds sweetness and color.
  • 1 bay leaf Infuses a subtle herbal note.
  • 1 tsp thyme Brings warmth and earthiness.
  • 1 cup heavy cream For richness.
  • 2 tbsp butter Adds a silky texture to the sauce.
  • to taste Salt and pepper Essential for balancing flavors.

Method
 

Preparation
  1. Cut the veal into 1.5-inch cubes and season with salt and pepper.
  2. Chop the onion and slice the carrot.
Cooking
  1. In a large pot, melt 1 tablespoon of butter over medium heat.
  2. Add the veal cubes, searing them until all sides are golden brown, about 5-7 minutes. Remove the veal and set aside.
  3. In the same pot, add the remaining butter, onion, and carrot. Cook for 3-4 minutes until the onion is translucent and fragrant.
  4. Return the veal to the pot. Pour in the chicken stock, add the bay leaf and thyme. Bring to a gentle boil, then reduce heat to low and cover. Let simmer for about 1.5 hours until the meat is tender.
  5. Once the meat is tender, remove it from the pot. Add the heavy cream and stir well. Cook uncovered for 10-15 minutes until the sauce thickens slightly.
  6. Season the sauce with additional salt and pepper as needed. If the sauce is too thick, add a splash of stock or water to reach the desired consistency.
  7. Return the veal to the pot, allowing it to heat through in the sauce before serving.

Notes

Use a heavy-bottomed pot for even heat distribution. Don't rush the simmering process for tender meat. Experiment with different herbs like tarragon or parsley for added flavor.