This recipe of veal stew is a huge classic of French cooking, every French grandma has her own version of the traditional “blanquette de veau” (veal blanquette). The secret of its flavor resides in using veal pieces both with and without bone. Getting cooked with bone always gets meat dishes to be more flavorful. The genuine veal blanquette recipe doesn’t include carrots but we see it more and more often in this classic dish, so don’t hesitate to add a couple to this blanquette recipe if you feel like it!
Traditional veal blanquette/stew recipe
Preparation time: 30 minutes – Cooking time : 1h 15 minutes
Ingredients (for 6 servings)
2.2 lb (1 kg) of trimmed veal shoulder
7 oz (200 g) of veal breast (bone in) (ask your butcher to cut it into pieces)
10.5 oz (300 g) of Portobello mushrooms
10 tablespoons (15 cl) of creme fraiche
2 oz (60 g) of butter
10 pearl onions
2 carrots (optional)
2 garlic cloves
2 egg yolks
1 cup (25 cl) of dry white wine
1 cup (25 cl) of water
1 tablespoon of wheat flour
1 celery branch
1 bouquet garni (5 parsley sprigs, 1 bay leaf, 1 bunch of thyme)
1 pinch of grated nutmeg
Salt and pepper
1/ Cut veal shoulder into 1 1/2 inch pieces.
2/ Peel onion and insert cloves into it. Wash and dry parsley and celery branch. Cut celery into four pieces and attach celery with the bouquet garni (parsley, bay leaf and thyme).
3/ Peel mushrooms and cut them in four pieces. Peel carrots and slice them.
4/ Heat butter in a large stew pot over medium heat. Add meat, onions (the one with cloves and the pearl onions), carrots, bouquet garni and a pinch of salt. Pour white wine and water, cover and let simmer over low heat for an hour. (It’s very important to cover stew pot at all times so the meats keeps its tenderness)
5/ Take out vegetables (leaving carrots), bouquet garni and discard. Add mushrooms and let it simmer covered for 15 more minutes.
6/ Add flour little by little until you get a creamy sauce (don’t use everything if you don’t need to).
7/ In a bowl, mix egg yolks, creme fraiche, nutmeg, salt and pepper. Turn off heat, combine it with the rest of the stew stirring well until you get a smooth sauce.
8/ Squeeze lemon juice on top of right before serving.
Serve your veal blanquette warm with rice, tagliatelle or steamed potatoes.