Well I think that it is time for a French classic dish today: so how about a succulent braised veal stew recipe with vegetables like mushrooms and carrots. 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 bold 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 Veal Stew
A bunch of grub to feed an entire family.
Stews therefore are a blessing.
Do you know any other classic French style stews?
Can you name one? I am pretty sure that you are familiar with coq au vin for instance? That is a French chicken and vegetable stew with red wine.
Or how about another classic: French beef bourguignon!
I bet that you also know that one well!
Fresh Veal Meat
I recommend that you use 2 lbs (900 g) of veal to make this French veal stew recipe.
Yes, I am aware that it might seem quite a lot for just 4 persons. But it is only because after simmering the veal for a couple of hours it will have shrunk quite a bit.
But it is up to you.
You can always add less veal and more vegetables.
And serve it with boiled potatoes or scalloped potatoes dauphinoise au gratin as a side dish.
Are you not able to find fresh veal where you live?
I have to admit that 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 instead!
Or how about pork cheeks!
I love braised pork cheeks, the meat is so tender.
And a good match for the cream sauce in this veal recipe!
Slow Cooker vs. Stove Top Veal Stew Recipe
If you take a look below, then you will see that I prepare this classic French veal stew recipe on the stove.
But it goes without saying that you can also use a slow cooker of course!
Add all the ingredients except for the egg yolk and keep the temperature low.
This stew needs to simmer very gently to make that veal meat tender, or the meat will be as hard as bullets.
Instead of the egg yolk I would add a tablespoon of sauce thickener to the slow cooker.
French Egg Yolk Liaison Technique
You can see that in the stove top recipe below I don’t use flour to thicken the sauce because I prefer to add egg yolks instead.
It is a cooking technique that is called ‘liaison’ in French. I also use it to thicken other stews like for instance my Belgian waterzooi or chicken vol au vent stew.
If you are still not happy with the thickness of the sauce, you can always sprinkle a little flour or sauce thickener on top of the veal stew. Stir it and simmer the stew for another couple of minutes right before serving.
Just make sure to get rid of any flour lumps though.
French Mushroom & Veal Stew Recipe
Are you looking for a veal stew recipe with potatoes?
Then I suggest that you also take a look at my beef and ale stew with peas, carrots and potatoes!
All you need to do is replace the beef and add veal instead!
OK then, are you ready for a French blanquette de veau stew?
Enjoy this veal stew recipe!
Easy French Veal Stew Recipe (Blanquette de Veau)
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.