French Veal Stew

(Blanquette De Veau)

Blanquette De Veau, or French Veal Stew, is a white veal stew. Blanquette derived from Blanc, meaning white. The veal can be substituted for any other white meat such as Chicken Pork or even Lamb. Of course it is loaded with vegetables, mushrooms, turnips,and green beans. All cooked in a white cream sauce. This dish is one of the more popular recipes in France. With a velvety texture this stew is a winner for dinner or anytime.

YIELD: Serves 6

Ingredients:

• (about 3 lbs)Veal Shoulder Roast (pork tenderloin OR chicken would work in this stew as well)Cut into 2-inch chunks
• 6-8 cups chicken stock, divided use
• 1 medium white onion, studded with 3 cloves
• Bouquet garni, including 5 sprigs parsley, 3 sprigs thyme, and 1 bay leaf tied with butcher’s string
• 5 tablespoons unsalted butter, divided use
• 3” section of leek, white and light green part only, cut in half lengthwise then sliced thin 
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 small turnips, scrubbed well and cut into 1-inch chunks
• 1½ cups whole red pearl onions, blanched & peeled (May substitute sliced red onion)
• 1 stalk celery, chopped
• 16oz mushrooms trimmed and roughly chopped-use 2-4 different types of mushrooms for a total of 16oz
• Coarse salt and freshly ground pepper
• 2 handfuls French Green Beans, trimmed
• 3 tablespoons all-purpose flour
• ½ cup heavy cream
• Juice from ½ a lemon, optional (this really brightens the stew flavors)
• ¼ cup chopped fresh chives

Directions:

1. In a large heavy pot over high flame, bring 6 cups of water to a boil. Carefully add veal. Turn heat down to medium-high and cook for about 5 minutes. Remove veal to a mesh sieve; rinse well with cold water. Completely rinse out the pot until clean, then add back the rinsed veal. Add 6 cups of chicken stock and bring to just a boil. Reduce heat to keep stock at a bare simmer and cook about 30 minutes 

2. Add onion studded with cloves and bouquet garni, continue cooking until veal is very tender, about 30 minutes more. Remove the onion and bouquet Garni. Reserve 3 cups of the veal’s cooking liquid. If there isn’t 3 cups of liquid, add enough stock or water to equal 3 cups.

3. In a second large stock pot or dutch oven, melt 2 tablespoons of butter. Add leeks, carrots, turnips, pearl onions, celery, mushrooms, and 1 cup of chicken stock; season with salt. Cover and cook until most of the liquid has evaporated and the vegetables are tender about 15 minutes.

4. Using a slotted spoon, add veal to the vegetable mixture; add the French Green Beans. Cover the pot then turn off the heat. 

5. In a medium saucepan over medium-high heat, melt the remaining 3 tablespoons of butter. Whisk in flour; cook, whisking constantly, until golden brown, about 2 minutes. Carefully whisk in the reserved cooking liquid. Cook until thickened, stirring frequently. Whisk in heavy cream. Season to taste with salt, pepper, and a squeeze of fresh lemon juice, if using.

6. Remove lid from the veal and vegetables and pour in cream sauce. Turn heat to medium, and gently fold to mix. Cook until green beans are just tender. Garnish with chives just before serving.

Recipe from D’Artagnan