White Veal Stew Recipe (Blanquette de Veau)

A blanquette is a “white” stew traditionally enriched with cream and egg yolks. This bistro favourite is usually made with veal, but in the South of France it is often made with lamb.

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INGREDIENTS

• 1.3 kg/3 lb boneless veal shoulder, cut into 5 cm/2 in pieces
• 1.5 litres 2½ pints/ 61/4 cups veal or chicken stock or water (or more if needed)
• 1 large onion, studded with 2 cloves
• 4 carrots, sliced
• 2 leeks, sliced
• 1 garlic clove, halved
• Bouquet garni
• 15 ml/1 tbsp black peppercorns
• 70 g/2½ oz/5 tbsp butter
• 225 g/1/2 lb button mushrooms, quartered if large
• 225 g/1/2 lb baby onions
• 15 ml/1 tbsp caster sugar
• 40 g/1½ oz/1/4 cup plain flour
• 125 ml/4 fl oz 1/2 cup creme fraiche or double cream
• Pinch of freshly grated nutmeg
• 30-60 ml/2-4 tbsp chopped fresh dill or parsley
• Salt and white pepper

INSTRUCTIONS

1 Put the veal in a large flameproof casserole and cover with the stock or water. Bring to the boil over a medium heat, skimming off any foam that rises to the surface.

2 Add the studded onion, one of the sliced carrots, the leeks, garlic, bouquet garni and peppercorns, then cover and simmer over a medium-low heat for about 1 hour until the veal is just tender.

3 Meanwhile, in a frying pan, melt 15 g/1/2 oz/1 tbsp of the butter over a medium-high heat, add the mushrooms and saute until lightly golden. Transfer to a large bowl using a slotted spoon.

4 Add another 15 g/1/2 oz 1 tbsp butter to the pan and add the baby onions. Sprinkle with the sugar and add about 90 ml/6 tbsp of the veal cooking liquid, then cover and simmer for 10-12 minutes until the onions are tender and the liquid has evaporated. Transfer the onions to the bowl with the mushrooms.

5 When the veal is tender, transfer it to the same bowl using a slotted spoon. Strain the cooking liquid and discard the cooked vegetables and bouquet garni, then wash the casserole and return it to the heat.

6 Melt the remaining butter, add the flour and cook for 1-2 minutes over a medium heat, but do not allow the mixture to brown. Slowly whisk in the reserved cooking liquid and bring to the boil, then simmer the sauce for 15-20 minutes until smooth and slightly thickened. Add the remaining carrots and cook for a further 10 minutes until tender.

7 Whisk the cream into the sauce and simmer until the sauce is slightly thickened. Return the reserved meat, mushrooms and onions to the sauce and simmer for 10-15 minutes until the veal is very tender, skimming and stirring occasionally. Season with salt and white pepper and a little nutmeg, then stir in the chopped dill or parsley and serve.

NUTRITION FACTS

Calories: 338.2 Kcal
Fat: 9.1 g
Cholesterol: 47.6 mg
Sodium: 735.6 mg
Potassium: 980.7 mg
Carbs: 43.8 g
Protein: 20.1 g

COOK’S TIP

If you would like to use the traditional egg and cream liaison, stir the cream into two beaten egg yolks before whisking into the white sauce and proceed as above. Simmer until the sauce thickens, but do not allow the sauce to boil or it may curdle.