Creamy Veal Stew


by: Cooking Fab

This satisfying stem; a blanquette de veau, has almost legendary status in France as a grandmothers dish par excellence. Nowadays, you are more likely to see it in restaurants. Because veal stew is made from stew meat taken from the shoulder; leg, or breast, it is the least expensive way to serve veal. The best (but more arduous) way to go about acquiring stew meat is to buy a whole breast of veal. It will be large - and will consist primarily of bones. You will wonder what you have gotten yourself into. Ideally you will get it home and separate the meat from the bones, make a veal broth with the bones, and use this broth to make the stew a day or two later. The easier approach is to buy veal stew meat and braise it in water or whatever meat broth you can find. Button mushrooms and glazed pearl onions are the classic garnishes, but you can improvise your own. Serve the stew with rice to absorb the abundant sauce. Makes 8 main-course servings.


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serves: 8

1 breast of veal (about 15 pounds, or 5 pounds veal stew meat)

1 large carrot (peeled, quartered lengthwise, and cut into 1-inch sections)

2 onions

2 whole cloves

Bouquet garni

4 cups veal broth (chicken broth, or water)

1 pint pearl onions (boiled for 1 minute, rinsed with cold water, and peeled)

1 package (10-ounce) cultivated white mushrooms

2 tablespoons butter

2 tablespoons flour

1/2 cup heavy cream (or to taste)



Nutrition Facts
Creamy Veal Stew

Servings Per Recipe: 8

Amount per Serving

Calories: 727

  • Total Fat: 34 g
  •     Saturated Fat: 14.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 347.1 mg
  • Sodium: 633.1 mg
  • Total Carbs: 11.9 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 3.3 g
  • Protein: 89.1 g

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1.  If using the veal breast, bone it and cut the meat into 1-inch cubes, discarding the fat and gristle. Put the bones and meat in a large pot and cover with cold water. Put on the stove over high heat, bring to a boil, and simmer for 5 minutes. This step eliminates the scum that would turn the stew gray and give it a soapy flavor. Drain in a colander and rinse the bones and meat thoroughly with cold water to rid them of any clinging scum. If you have the time, put the bones in a pot, cover them with water (or some broth if you have it), and simmer gently, skimming off the froth and fat occasionally, for 6 hours, adding water as needed to keep the bones covered with liquid. Then strain through a fine-mesh strainer into a clean container and use as the broth for the stew.

2.  In a pot, combine the meat (and the bones if you are using veal breast and have not made a broth with them) and carrot. Peel the onions but leave them whole, stick 1 clove into each onion, and add the onions to the pot along with the bouquet garni. Pour in enough broth (ideally, the broth you made from the bones) just to cover the meat. Bring to a gentle simmer and simmer gently, regularly skimming off any froth and fat from the surface, for about 1 1/2 hours, or until the meat crushes easily when you squeeze a piece.

3.  Strain the stew through a fine-mesh strainer placed over a pot large enough to hold the finished stew. Pick out the vegetables, and the bones if you cooked them with the meat, and discard them. Set the meat aside.

4.  Bring the stewing liquid to a simmer and cook until reduced to about 2 cups. Add the pearl onions, cover, and simmer gently for about 12 minutes. Add the mushrooms, re-cover, and simmer gently for 5 minutes, or until the onions and mushrooms are tender.

5.  In a small saucepan, melt the butter over medium heat, whisk in the flour, and cook, whisking constantly, for about 2 minutes, or until the butter bubbles up and smells nutty. Whisk about half of the braising liquid into the butter mixture until smooth, and then bring to a simmer. Pour the butter mixture into the pot with the rest of the braising liquid, onions, and mushrooms and stir to mix. Add the cream and bring to a simmer. If the liquid is too thick, add broth, water, or more cream. If it is too thin, boil it down for a couple of minutes. The sauce shouldn't be too thick.

6.  Stir the meat into the sauce and simmer gently for about 5 minutes to heat through. Season with salt and pepper and serve.

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