French Classics: Blanquette de Veau (Veal Stew)

Serves: 6 | Preparation time: 30 minutes | Cooking Time: 2 hours | Level: Intermediate

Stew Ingredients

3 lbs of Veal meat (mix of shoulder / breast / stew)

1 Yellow Onion

2-3 Large Carrots

16 oz Mushrooms of choice

4-6 Garlic cloves

3/4 cup Heavy Cream

1 Sprig Parsley

2-3 Bay Leaves

Roux Ingredients

1/3 cup Flour

1/2 stick Unsalted Butter

Seasonings / Oils

Salt

Pepper

Cooking oil (Avocado, Grapeseed, etc)

Steps

Step 1
Medium dice your carrots and onions, remove stems from mushrooms and quarter, and quarter your garlic cloves

Step 2
Cut veal into 2.5 - 3 inch chunks, then put the fattier pieces in a pot of water and bring to a simmer; skim off the impurities 2-3 times until not much more is coming off

Step 3
Take out first round, put in leaner cuts and skim anything that comes off one time, then add back in rest of veal - add in a cup of cold water if water is boiling

Step 4
Bring oil in pan to med/high heat, evenly distribute chicken strips; flip after 3-4 minutes, then another 3-4 minutes

Step 5
Add in vegetables, parsley, and bay leaves, salt, and pepper - cover and cook for 1.5 - 2 hours, until meat is tender

Step 6
For the roux, mix together butter and flour on low/medium heat, then slowly start incorporating broth; reduce to desired consistency, then add cream and the vegetables and meat back in

Step 7
Pan fry some mushrooms for 6-8 minutes then add into the stew - serve over rice / pasta / mashed potatoes!

Common Pitfalls:

Do not rush! Important to slow cook for the tougher veal cuts

Taste your liquid mixture as you go and adjust seasonings accordingly!

• Cooking ware

  Pot

  Pan

• Substitutes

  Can use lots of different veal cuts

• Recipe Variations

  N/A