Classic Blanquette de Veau

This traditional French dish, Blanquette de Veau, is a comforting and elegant stew made from tender veal simmered in a creamy white sauce with carrots and fresh herbs.

Perfect for a seasonal, hearty meal, this dish celebrates the richness of French gastronomy with delicate flavors that make it a timeless favorite.

Ingredients

2 lbs veal shoulder or stew meat, cut into cubes
2 large carrots, peeled and sliced
1 large onion, chopped
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp flour
2 cups veal or chicken broth
1 cup heavy cream
1/2 cup dry white wine (optional)
1 bay leaf
2 sprigs fresh thyme
1 tbsp lemon juice
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Step 1

In a large pot, melt the butter over medium heat. Add the veal and sear it until lightly browned on all sides. Remove from the pot and set aside.

Step 2

In the same pot, add the chopped onion, garlic, and sliced carrots. Cook for 3-4 minutes until softened. Stir in the flour and cook for another minute to create a roux.

Step 3

Slowly pour in the broth and white wine (if using), stirring constantly until the mixture thickens slightly. Add the bay leaf, thyme, and browned veal back to the pot. Season with salt and pepper.

Step 4

Bring the mixture to a boil, then reduce the heat to low and simmer gently for 1 to 1 1/2 hours, or until the veal is tender.

Step 5

Once the veal is cooked, stir in the heavy cream and lemon juice, allowing the sauce to thicken slightly. Adjust seasoning with more salt and pepper, if needed.

Step 6

Serve hot, garnished with fresh parsley, alongside rice or boiled potatoes.

Tips

For added flavor, you can also add mushrooms or pearl onions during the cooking process.
Blanquette de Veau is even better when made a day in advance, allowing the flavors to deepen.