Blanquette de Veau

• 2 pounds veal stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Season veal cubes with salt and pepper.
2. 2 Heat olive oil in a large pot over medium-high heat. Brown veal in batches, setting aside.
3. 3 In the same pot, sauté onions, carrots, celery, and garlic until softened.
4. 4 Stir in flour, cook for 1 minute.
5. 5 Gradually whisk in chicken broth, milk, and cream. Return veal to the pot.
6. 6 Add bay leaf and thyme. Bring to a simmer.
7. 7 Cover and cook on low heat for 1.5 hours, or until veal is tender.
8. 8 Adjust seasoning with salt and pepper.
9. 9 Discard the bay leaf before serving.
10. 10 Garnish with chopped parsley before serving.

Equipment

• Large pot
• Whisk

Variations

• Substitute veal with chicken for a lighter version.

Substitutions

• If veal is unavailable, use chicken or pork.
• For gluten-free, use a gluten-free flour blend.

Pairings

• A crisp Chardonnay complements this dish beautifully.
• A simple green salad on the side balances the richness.

Nutrition

Tips

• For richer flavor, use homemade chicken broth.
• If the sauce is too thick, add a splash more milk or broth.
• This dish tastes even better the next day!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with buttered egg noodles or mashed potatoes.

FAQ