Creamy French Blanquette de Veau with Mushrooms and Pearl Onions

Name: Creamy French Blanquette de Veau with Mushrooms and Pearl Onions
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: Veal shoulder; Olive oil; Salt and black pepper; Onion; Carrots; Celery stalks; Fresh thyme; Bay leaves; Parsley stems; White wine; Veal or chicken stock; Button mushrooms; Pearl onions; Butter; All-purpose flour; Heavy cream

A Classic French Veal Stew

An indulgent and creamy French stew with tender veal, fresh mushrooms, and sweet pearl onions, perfect for a comforting dinner.

2 h 30 min
6
Intermediate

Ingredients

For the Veal

Veal shoulder

1.5 kg, cut into 2-inch cubes

Olive oil

1 tablespoon

Salt and black pepper

to taste

For the Mirepoix

Onion

1 large, diced

Carrots

2, diced

Celery stalks

2, diced

For the Bouquet Garni

Fresh thyme

4 sprigs

Bay leaves

Parsley stems

For the Sauce

White wine

2 cups

Veal or chicken stock

4 cups

Button mushrooms

200 g, sliced

Pearl onions

200 g, peeled

Butter

1 tablespoon

All-purpose flour

2 tablespoons

Heavy cream

200 mL

Preparation

Marinating the Veal

Season the veal

Season the veal cubes with salt and pepper.

Choose a good quality veal cut to ensure tenderness and flavor.

Heat oil

Heat olive oil in a large Dutch oven.

Brown the veal

Brown the veal in batches until uniformly golden, then set aside.

Preparing the Mirepoix

Add vegetables

In the same pot, add the diced onion, carrots, and celery.

Sauté vegetables

Sauté until the vegetables are softened, about 10 minutes.

Tie bouquet garni

Create a bouquet garni by tying the thyme, bay leaves, and parsley stems together with kitchen twine.

Ensure the bouquet garni is tied securely to avoid herbs scattering. Pro Tip: Cook the vegetables over medium heat to enhance sweetness and complexity.

Cooking Process

Deglazing

Pour in the white wine, scraping the browned bits from the bottom of the pot.

Simmering

Return the veal to the pot, add stock and bouquet garni, bringing to a gentle simmer.

Completing the Sauce

Sauté mushrooms and pearl onions in butter, then add to the stew; add flour and cream to thicken.

Plating & Serving