Blanquette de Veau Recipe

Name: Blanquette de Veau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds boneless veal stew meat (cut into approximately 2-inch pieces); 3 tablespoons butter; 1 large onion, finely chopped; 3 tablespoons all purpose flour; 1 cup dry white wine; 2 14 1/2-ounce cans low-salt chicken broth; 1/4 teaspoon dried thyme, crumbled; 3 medium carrots, cut diagonally into 1-inch pieces; 3/4 cup whipping cream; 1 10-ounce package frozen petite peas, thawed, drained; Steamed rice

Servings: persons

2 1/2 pounds boneless veal stew meat (cut into approximately 2-inch pieces)
3 tablespoons butter
1 large onion, finely chopped
3 tablespoons all purpose flour
1 cup dry white wine
2 14 1/2-ounce cans low-salt chicken broth
1/4 teaspoon dried thyme, crumbled
3 medium carrots, cut diagonally into 1-inch pieces
3/4 cup whipping cream
1 10-ounce package frozen petite peas, thawed, drained
Steamed rice

1
Season veal with salt and pepper.
2
Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat.
3
Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch.
4
Transfer veal to plate.
5
Add onion and remaining 2 tablespoon butter to Dutch oven and saute until onion is tender, about 3 minutes.
6
Return veal and any juices on plate to Dutch oven.
7
Sprinkle flour over veal and stir 2 minutes.
8
Pour in wine and bring to boil.
9
Add chicken broth and thyme.
10
Reduce heat to medium-low and simmer 25 minutes.
11
Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes.
12
Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes.
13
Stir in peas and bring to boil.
14
Season to taste with salt and pepper and serve with rice.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 pounds boneless veal stew meat (cut into approximately 2-inch pieces), 3 tablespoons butter, 1 large onion, finely chopped, 3 tablespoons all purpose flour, and more.

Yes, Blanquette de Veau falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blanquette de Veau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions