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Veal stew

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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.

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

  1. In a large pot, melt butter over medium heat. Add veal and brown on all sides. Remove and set aside.
  2. In the same pot, add onions and garlic, and cook until softened. Stir in flour and cook for 1 minute.
  3. 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.
  4. Add mushrooms and cook for an additional 20 minutes.
  5. Stir in heavy cream and cook for 5 more minutes, until the sauce is thickened.
  6. Serve with rice or potatoes. Enjoy!

Find it online: https://whattoeatathome.com/veal-stew-recipe/