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Creamy Veal Stew

Featured in Beef recipes for any day.

A simple yet time-intensive veal stew with a creamy sauce and tender meat that’s big on tradition and flavor.
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Maria from tastyhush
Updated on Sun, 16 Mar 2025 14:53:48 GMT
A rich dish featuring veal pieces, mushrooms, and carrots in a creamy sauce. Pin it
A rich dish featuring veal pieces, mushrooms, and carrots in a creamy sauce. | tastyhush.com

Veal blanquette brings back childhood memories for me. I cook it just like my grandma taught me, with that smooth, creamy sauce that gently wraps around the meat and veggies. This dish reminds me of family Sundays when kitchen smells made our mouths water long before we sat down to eat.

A dish close to my heart

This recipe's been with me forever. The melt-in-your-mouth meat and that lightly lemony sauce create pure joy with every bite. I love bringing this out during family meals where everyone enjoys it so much they always ask for seconds.

What to buy

  • 1 kg of veal meat: I always pick a nice tender cut for slow cooking.
  • 1 large leek: Get a fresh one to add flavor to your broth.
  • 3 big carrots: They add just the right touch of sweetness.
  • 10 large button mushrooms: Pick firm ones for better taste.
  • 1 bouquet garni: These herbs make all the difference.
  • 4 small onions: Using one with cloves stuck in it is my little trick.
  • Salt and pepper: Add to your own taste.
  • For the sauce: 30 g butter, 40 g flour, 600 g broth, 1 egg yolk, 2 spoons each of cream and lemon juice.
  • Rice: The perfect side dish to go with it.

My blanquette step by step

Starting with basics
I put the meat in my pot with cold water. Once it boils, I skim off the foam. Then I throw in my seasonings and veggies and let everything simmer gently for 2 full hours.
The mushrooms
I slice them up and cook them in a pan until they're nice and soft.
The valuable broth
I take everything out and strain my broth. I keep 600g for making the sauce.
My velvety sauce
In a pot I make a roux with butter and flour, then slowly add my broth. Stirring for 10 minutes on low heat is key.
Putting it all together
I return everything to my pot with the sauce and let it simmer a bit more.
The finishing touch
I mix egg yolk, cream and lemon juice, then carefully stir it in. Another 2 minutes on very low heat and it's done.
Ready to eat
I serve it hot with rice. Truly delicious.

My cooking tips

The key to great blanquette is taking your time. I let mine simmer slowly so the flavors really come out. I always go for fresh, in-season veggies and taste as I go, adding more seasoning when needed.

A creamy dish of meat with carrots, mushrooms and vegetables, served in a bowl with rice on the side. Pin it
A creamy dish of meat with carrots, mushrooms and vegetables, served in a bowl with rice on the side. | tastyhush.com

My tasty twists

Sometimes I switch things up by using chanterelles or oyster mushrooms instead. A tiny bit of nutmeg can work wonders too. And when I want something different from rice, I'll serve my blanquette with fresh tagliatelle or steamed potatoes.

Frequently Asked Questions

→ Why skim the meat during cooking?
Skimming gets rid of the surface foam during the first boil. It keeps your broth cleaner and your sauce smoother.
→ Can I make it the day before?
Absolutely. Cook up to the sauce step the day before, but only add the cream-egg-yolk-lemon mix when reheating. The meat will be even softer.
→ How do I stop the sauce from breaking?
Once the cream-egg-yolk-lemon blend is added, don’t boil it again. Keep it at a low heat and stir gently.
→ What cut of veal works best?
Pick slow-cooking cuts like shoulder, breast, or brisket. These cuts become buttery soft when cooked slowly.
→ Can I freeze it?
Yes, it freezes well if you don’t add the cream-egg mix yet. Stir it in during reheating for the best texture.

Creamy Veal

This timeless French favorite delivers soft veal pieces in a velvety sauce blended with perfectly cooked veggies.

Prep Time
180 Minutes
Cook Time
150 Minutes
Total Time
330 Minutes
By: Maria

Category: Beef

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (1 pot)

Dietary: ~

Ingredients

01 1 kg veal, good for slow cooking.
02 4 small onions.
03 1 leek, large.
04 10 large button mushrooms.
05 2 cloves (whole).
06 3 big carrots.
07 30 g butter.
08 1 egg yolk.
09 40 g wheat flour.
10 600 g reserved cooking broth.
11 2 tablespoons fresh cream.
12 2 tablespoons lemon juice.
13 Salt and pepper for seasoning.
14 A bundle of mixed herbs (bouquet garni).
15 Rice on the side.

Instructions

Step 01

Put the veal in a pot, then cover it with cold water. Bring it to a boil and skim off any foam.

Step 02

Toss in the herbs, halved carrots, five leek pieces, and onions (one with cloves stuck in). Add some pepper, cover partially, and gently simmer for 2 hours. Sprinkle with salt at the end.

Step 03

Slice the mushrooms and let them cook in a non-stick pan.

Step 04

Strain the broth, keeping 600 g of it. Set aside the veal and veggies. In a pan, whisk together butter, flour, and broth. Let it cook for 10 minutes.

Step 05

Put the veal, cooked mushrooms, veggies, and sauce back into the pot. Keep it on low heat for 15 minutes until warmed through.

Step 06

Stir together the egg yolk, cream, and lemon juice. Slowly mix it into the pot and heat for 2 minutes gently, without boiling.

Notes

  1. Pairs best with rice as a side.
  2. Works well on a stovetop or in a Thermomix.

Tools You'll Need

  • Large pot.
  • Non-stick pan.
  • Thermomix or saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy (cream, butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 25 g
  • Protein: 35 g