Blanquette de Veau

Ingredients

Salt

to taste

Black pepper

to taste

Heavy cream

1 cup

All-purpose flour

1/4 cup

Bay leaf

1

Fresh thyme

1 teaspoon, or 1 sprig

Beef broth

2 cups

White wine

1 cup

Mushrooms

8 ounces, sliced

Garlic

2 cloves, minced

Celery

2 stalks, diced

Carrots

2, diced

Onion

1, chopped

Butter

3 tablespoons

Veal stew meat

2 pounds, cut into 1-inch cubes

Instructions

1. In a large pot, melt the butter over medium heat. Once melted, add the veal stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion, diced carrots, diced celery, minced garlic, and sliced mushrooms to the pot. Sauté the vegetables until softened, approximately 10 minutes.
3. Pour in the white wine and beef broth, then add the thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the veal is tender.
4. In a small bowl, whisk together the flour and heavy cream until smooth. Once the veal is tender, gradually stir the flour mixture into the pot. Continue to stir until the sauce thickens, about 5 minutes.
5. Season the dish with salt and pepper to taste, removing the bay leaf before serving.
6. Serve hot, garnished with fresh thyme if desired.