Easy Veal Stew (blanquette)

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Easy Veal Stew (blanquette)

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 60 Minutes

A very easy to make delicacy. The veal stew is a classic recipe that exists in several versions.
Ours is simple and produces a very tasty dish.

The only real challenge in achieving this recipe is in the finale stirring of the sauce (step 13).
Vigorous stirring is required with a good whip and you must remove the sauce from the heat as soon as the desired texture as been obtained.

Veal stew with vegetables

Veal meat (cubes) – [1 lbs.]  (454 g.)
Butter – [1 tablespoon]  (15 ml.)
Olive oil – [2 tablespoons]  (30 ml.)
Garlic cloves – [2]
Carrots – [2]
Leek – [1]
Onion (medium) – [1]
Chicken broth  – [1 cup]  (250 ml.)
White Wine – [3/4 cup]  (190 ml.)
35% Cream – [1/2 cup]  (125 ml.)
Eggs – [2]
Flour (all purpose) – [2 tablespoons]  (30 ml.)
Dried thyme – [1 teaspoon]  (5 ml.)
Oregano – [1 teaspoon]  (5 ml.)
Dried Herbs – [1 teaspoon]  (5 ml.)
Laurel leafs – [2]
Choped Parsley – [2 tablespoons]  (30 ml.)
Cloves – [4]
Salt & Pepper to taste

1- Cut the carrots and leeks into slices. Peel the onion and stung with the 4 cloves.
2- In a saucepan, melt butter in oil and brown veal cubes on high heat for 3-4 minutes.
3- Salt and pepper lightly. Add garlic and dried herbs (thyme, oregano, herbs, bay leaf).
4- Reduce heat to medium and cook 2 minutes, stirring constantly.
5- Add the flour and cook 2 minutes, stirring.
6- Deglaze with the wine and broth.
7- Add the sliced ​​carrots and leeks as well as the onion.
8- Cover and simmer 45 minutes over medium heat.
9- Remove the veal cubes and keep warm.
10- Strain the cooking liquid and reserve the vegetables (discard the bay leaves and onion).
11- Pour the juice into the pan and reduce over high heat for 3-4 minutes.
12- In a bowl, whip the cream and egg yolks (the whites will not be used).
13- Pour in the broth, stirring vigorously and constantly until thickened.
14- Coat the veal cubes with the sauce and serve with vegetables.