Creamy French Blanquette de Veau with Mushrooms and Pearl Onions
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
For the Mirepoix
For the Bouquet Garni
For the Sauce
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
Creamy French Blanquette de Veau with Mushrooms and Pearl Onions
Creamy French Blanquette de Veau with Mushrooms and Pearl Onions
Serve in bowls
Serve the Blanquette de Veau in shallow bowls with a generous ladle of the creamy sauce and a sprinkle of freshly chopped parsley.