Blanquette de Veau
A simplified take on the traditional French veal stew. Serve with rice.
- 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
- 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
- 3/4 cup whipping cream
- 1 (10 ounce) package frozen petite peas, thawed,
- Steamed rice
- Season veal with salt and pepper.
- Melt 2 tablespoons butter in heavy large Dutch
oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown,
turning occasionally, about 5 minutes per batch. Transfer veal to plate.
- Add onion
and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender,
about 3 minutes.
- Return veal and any juices on plate to Dutch oven. Sprinkle flour
over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth
and thyme. Reduce heat to medium-low and simmer 25 minutes.
- Mix in carrots and continue
simmering until carrots and veal are tender, about 25 minutes.
- Add cream and boil
until liquids are reduced to sauce consistency, about 15 minutes.
- Stir in peas and
bring to boil.
- Season to taste with salt and pepper and serve with rice.
From the kitchen of Martin James – Copenhagen, Denmark.