Teresa's Recipes
Blanquette de Veau
Blanquette de Veau is a quintessential French dish, originating from the Normandy region. This comforting veal stew is renowned for its tender meat and rich, creamy white sauce, accented by the earthy flavors of mushrooms and aromatic herbs. Slow-cooked to perfection, the veal absorbs the delightful essence of white wine and beef broth, making it a luxurious meal perfect for special occasions or a cozy family dinner. Pair it with a crusty baguette or fluffy rice to soak up the delicious sauce.
Ingredients
- to taste Salt
- to taste Black pepper
- 1 cup Heavy cream
- 1/4 cup All-purpose flour
- 1 Bay leaf
- 1 teaspoon, or 1 sprig Fresh thyme
- 2 cups Beef broth
- 1 cup White wine
- 8 ounces, sliced Mushrooms
- 2 cloves, minced Garlic
- 2 stalks, diced Celery
- 2, diced Carrots
- 1, chopped Onion
- 3 tablespoons Butter
- 2 pounds, cut into 1-inch cubes Veal stew meat
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 500
- Fat: 30g
- Carbs: 20g
- Protein: 40g
- Sodium: 600mg
- Sugar: 4g
Instructions
- 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.
- Add the chopped onion, diced carrots, diced celery, minced garlic, and sliced mushrooms to the pot. Sauté the vegetables until softened, approximately 10 minutes.
- 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.
- 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.
- Season the dish with salt and pepper to taste, removing the bay leaf before serving.
- Serve hot, garnished with fresh thyme if desired.
Tips
- For a richer flavor, consider using a combination of white wine and dry vermouth.
- You can add a splash of lemon juice at the end for a hint of acidity that brightens the dish.
- This dish pairs beautifully with steamed rice, mashed potatoes, or crusty bread to soak up the sauce.