Veal Blanquette Recipe

Name: Veal Blanquette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stew:; 2 1/2 lbs of boneless veal cut into 1 in cubes (veal stew meat); Salt & black pepper; Flour for dredging; 5 tbsp butter (3 for meat, 2 for mushrooms); 1-2 tbsp vegetable oil (if needed); 1 1/4 cups + 3 tbsp semi-dry white wine; 2 1/2 cups chicken stock; 1 med-large onion, chopped; Bouquet Garni: (2 sprigs of flat-leaf parsley, 1-2 sprigs of fresh thyme, 1 clove of garlic, 1 tsp of black peppercorns); 2-3 portabella mushrooms, halved, sliced 1/4 in thick; 1/4 cup heavy cream; Loaf of rustic bread; Garnish:; Minced parsley; Lemon zest

Servings: persons

Stew:
2 1/2 lbs of boneless veal cut into 1 in cubes (veal stew meat)
Salt & black pepper
Flour for dredging
5 tbsp butter (3 for meat, 2 for mushrooms)
1-2 tbsp vegetable oil (if needed)
1 1/4 cups + 3 tbsp semi-dry white wine
2 1/2 cups chicken stock
1 med-large onion, chopped
Bouquet Garni: (2 sprigs of flat-leaf parsley, 1-2 sprigs of fresh thyme, 1 clove of garlic, 1 tsp of black peppercorns)
2-3 portabella mushrooms, halved, sliced 1/4 in thick
1/4 cup heavy cream
Loaf of rustic bread
Garnish:
Minced parsley
Lemon zest

1
Prepare bouquet garni (herbs and aromatics in cheesecloth) and set aside.
2
Place all stew meat on a large plate and season with salt and pepper. Dredge the veal in flour. Add 2 tbsp of butter to a large dutch oven and working in small batches, lightly brown the veal (roughly 2 min per side). Add additional tabsp of butter and continue to lightly brown the veal. After each batch, remove veal and set aside on a fresh plate until all veal is complete.
3
*You may need to add 1-2 tbsp of vegetable oil to help with the browning process.
4
Add 1/4 cup of white wine to deglaze (about 3 minutes). Add onion and saute in the wine until translucent. Add 1 cup of wine and reduce for 15 minutes.
5
Add veal back into the onion / wine mixture, add chicken stock and bouquet garni. Bring to a boil, then reduce to a simmer for 1 1/2 hours.
6
Meanwhile, take a medium size saute pan to begin the mushrooms. Add 2 tbsp of butter to the pan and begin saute of mushrooms. Add salt & pepper to taste. After 5-7 minutes, add 3 tablespoons of white wine and let simmer for a few minutes. Remove mushrooms with a slotted spoon and set aside. At this point you can save the mushroom wine broth for another dish or cook other vegetables or discard (I usually saute some aspargus in the sauce and serve on the side).
7
Remove cover of stew, skim fat off. Simmer uncovered for another 20-30 minutes. You may need to add a flour slurry to thicken at this point (chicken stock and flour mixture).
8
Discard bouquet garni.
9
Before serving, add the mushrooms and heavy cream to the stew and let simmer for 2-3 minutes.
10
Serve in bowls, garnished with parsely & some lemon zest.
11
Enjoy with rustic bread for dipping!

666

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 16 ingredients. The key ingredients include: Stew:, 2 1/2 lbs of boneless veal cut into 1 in cubes (veal stew meat), Salt & black pepper, Flour for dredging, and more.

Yes, Veal Blanquette falls under the Meat & Poultry 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!

Veal Blanquette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions