Veal stew
PrintVeal stew
Veal stew (fr. Blanquette de Veau) is a rich and creamy veal stew simmered in a white wine and cream sauce, with tender mushrooms adding depth to every bite. This comforting dish is perfect for a special family dinner.
- Total Time: 2 h
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 1 kg veal stew meat, cubed
- 200 g mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp flour
- 2 tbsp butter
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper
Instructions
- In a large pot, melt butter over medium heat. Add veal and brown on all sides. Remove and set aside.
- In the same pot, add onions and garlic, and cook until softened. Stir in flour and cook for 1 minute.
- Return veal to the pot and pour in white wine and chicken broth. Add bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Add mushrooms and cook for an additional 20 minutes.
- Stir in heavy cream and cook for 5 more minutes, until the sauce is thickened.
- Serve with rice or potatoes. Enjoy!
