Main Course · Dinner · French ·

Creamy French Blanquette de Veau with Mushrooms and Pearl Onions

Name: Creamy French Blanquette de Veau with Mushrooms and Pearl Onions
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Veal shoulder, 1.5 kg, cut into 2-inch cubes; Olive oil, 1 tablespoon; Salt and black pepper, to taste; Onion, 1 large, diced; Carrots, 2, diced; Celery stalks, 2, diced; Fresh thyme, 4 sprigs; Bay leaves, 2; Parsley stems, 6; 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

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

4.2(489 reviews)

·By Ethan Brooks·July 26, 2025

Creamy French Blanquette de Veau with Mushrooms and Pearl Onions — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Veal

For the Mirepoix

For the Bouquet Garni

For the Sauce

Nutrition

Per serving

Calories: 915 kcal
Protein: 71.1 g
Carbs: 17.05 g
Fat: 57.72 g
Fiber: 1.25 g

Whole recipe

Total

Calories: 5489 kcal
Protein: 426.6 g
Carbs: 102.3 g
Fat: 346.3 g
Fiber: 7.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Veal shoulder 1.5 kg, cut into 2-inch cubes	3000	390	0	210	0
Olive oil 1 tablespoon	119	0	0	13.5	0
Salt and black pepper to taste	0	0	0	0	0
Onion 1 large, diced	44	1.2	10.3	0.1	2
Carrots 2, diced	50	1	12	0.3	4
Celery stalks 2, diced	12	0.6	3	0.2	1
Fresh thyme 4 sprigs	2	0.1	0.4	0	0.2
Bay leaves 2	0	0	0	0	0
Parsley stems 6	1	0.1	0.2	0	0.1
White wine 2 cups	326	0.4	8.4	0	0
Veal or chicken stock 4 cups	80	8	0	4	0
Button mushrooms 200 g, sliced	40	3.6	8.4	0.4	1.6
Pearl onions 200 g, peeled	80	2	18	0.2	3
Butter 1 tablespoon	102	0.1	0	11.5	0
All-purpose flour 2 tablespoons	57	1.5	12	0.2	0.4
Heavy cream 200 mL	576	18	30.6	106	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Veal

1
Season the veal
Season the veal cubes with salt and pepper.
Tip: Choose a good quality veal cut to ensure tenderness and flavor.
2
Heat oil
Heat olive oil in a large Dutch oven.
3
Brown the veal
Brown the veal in batches until uniformly golden, then set aside.

Preparing the Mirepoix

1
Add vegetables
In the same pot, add the diced onion, carrots, and celery.
2
Sauté vegetables
Sauté until the vegetables are softened, about 10 minutes.
3
Tie bouquet garni
Create a bouquet garni by tying the thyme, bay leaves, and parsley stems together with kitchen twine.
Tip: Ensure the bouquet garni is tied securely to avoid herbs scattering. Pro Tip: Cook the vegetables over medium heat to enhance sweetness and complexity.

How to Make Creamy French Blanquette de Veau with Mushrooms and Pearl Onions

Total time: 3 h 20 min · Yields 6 servings

1
Deglazing
Pour in the white wine, scraping the browned bits from the bottom of the pot.
2
Simmering
Return the veal to the pot, add stock and bouquet garni, bringing to a gentle simmer.
3
Completing the Sauce
Sauté mushrooms and pearl onions in butter, then add to the stew; add flour and cream to thicken.