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
- 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
- 4 cloves
- 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 onion
- 1 celery branch
- 1 bouquet garni (5 parsley sprigs, 1 bay leaf, 1 bunch of thyme)
- 1 lemon
- 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.