Time for a French classic dish today: a white mushroom and succulent braised veal stew recipe. This dish is also known as blanquette de veau in France and Belgium!
You will absolutely adore this dish…
I love to cook any type of cuisine, lots of fusion dishes with big flavors and Asian touches.
But then from time to time I get this craving for a down to earth classic meal. Traditional if not old fashioned comfort food like my grandmother and loads of other grandmothers used to cook for their families back in the days.
Classic French Stews
A bunch of grub to feed an entire family.
Stews therefore are a blessing
Do you know your French style stews?
Can you name one? I’m pretty sure that you are familiar with coq au vin for instance? Thats’ a French chicken and vegetable stew with red wine.
I recommend that you use 2 lbs (900 g) of veal to make this veal stew recipe.
That might seem quite a lot for 4 persons. But it’s only because after simmering the veal for a couple of hours it will have shrunk tremendously.
Can’t find veal where you live?
Sometimes I find veal way too expensive for a stew. But then I use chicken, turkey or even pork. You can also replace the veal by fish and make a salmon or monkfish blanquette!
French Mushroom & Veal Stew Recipe
As you can see I don’t use flour to thicken the sauce because I prefer to add egg yolks instead.
If you are still not happy with the thickness of the sauce, you can always sprinkle flour or sauce thickener on top of the stew and stir it in. Make sure to get rid of floury lumps though.
So are you ready for a French stew?
Enjoy this veal stew recipe!
Easy French Veal Stew Recipe
Time for a French classic dish: a white mushroom and succulent braised veal stew recipe... Also known as blanquette de veau!
- 2 lbs veal chuck or shoulder (900 g), diced
- 7 oz white mushrooms (200 g)
- 2 ½ cups chicken or veal stock (600 ml), warm
- 1 ½ cup dry white wine (360 ml)
- 1 large fresh carrot
- 3 whole garlic cloves unpeeled
- 1 cup cream (200 ml)
- a handful fresh parsley
- 3 bay leaves
- 1 sprig fresh rosemary
- 2 egg yolks
- 2 tbsp unsalted butter
Add the butter to a large pot and place it over medium-high heat until melted. Then add the whole unpeeled garlic cloves, bay leaves and rosemary.
Stir well and cook the herbs for a minute until fragrant. Now add the diced veal to the pot.
Stir and let the veal brown lightly on all sides. Then add the warm chicken stock and white wine. Season with a pinch of pepper and salt.
Cover the pot and turn the heat low. Simmer the veal for about 90 minutes. Stir regularly. In the end the stock and wine should have reduced by at least half. In the meantime peel the carrots and clean the mushrooms. Slice them both up. After 90 minutes of cooking the veal, add the sliced carrots.
Cook for 5 minutes. In the meantime pour the cream in a high cup and add the egg yolks.
Beat the yolks and the cream. Then add this to the veal stew.
Stir well. Cook for another 5 minutes. The sauce should start to thicken a little. Then add the sliced mushrooms.
Cook the stew for another 5 minutes. Then check the seasoning and add extra pepper and salt to taste. Also add the chopped parsley.
Scoop the veal stew onto deep plates. Serve hot.