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Growing up in France, blanquette de veau always held a special place in my heart. This comforting stew brings back memories of cozy family dinners. I've perfected my recipe over years, balancing tender veal with creamy sauce and vibrant veggies. It's pure comfort food that'll warm you from inside out. Don't let fancy French names intimidate you - this dish is surprisingly simple to make. Follow along, and soon you'll be savoring restaurant-quality blanquette right at home.
Ingredients for This Classic French Veal Stew
- Veal shoulder: Tender cut of meat that adds richness and flavor to the stew, becoming melt-in-your-mouth delicious after slow cooking.
- Chicken broth: Provides a savory base for the stew, infusing it with depth of flavor and enhancing the overall taste.
- Onion: Adds a sweet and aromatic flavor to the stew, creating a flavorful base for the other ingredients to shine.
- Carrots: Bring a subtle sweetness and vibrant color to the stew, while adding a hint of earthiness to the dish.
- Leek: Imparts a mild onion-like flavor and subtle sweetness, enhancing the overall complexity of the stew.
- Heavy cream: Adds richness and creaminess to the stew, creating a velvety texture and balancing the flavors of the dish.
- Butter: Enhances the richness and depth of flavor in the stew, contributing to a luxurious and satisfying dish.
- Flour: Acts as a thickening agent, helping to create a hearty and comforting stew with a luscious consistency.
Read more: Carne De Res Stew Recipe
Essential Kitchen Tools for Making Blanquette de Veau
- Knife: Essential for cutting the veal, onion, carrots, and leek into the required sizes for the stew.
- Large pot: Needed for browning the veal and simmering the stew with the vegetables and broth.
Blanquette De Veau Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 1.5 lbs Veal shoulder, cubed
- 2 cups Chicken broth
- 1 Onion, chopped
- 2 Carrots, sliced
- 1 Leek, sliced
- 1 cup Heavy cream
- 2 tbsp Butter
- 2 tbsp Flour
- to taste Salt and pepper
Read more: Olla De Carne Stew Recipe
Instructions:
- 1. In a large pot, melt the butter over medium heat.
- 2. Add the veal and cook until browned on all sides.
- 3. Add the chopped onion, carrots, and leek. Cook for a few minutes until softened.
- 4. Sprinkle the flour over the meat and vegetables, stirring constantly to avoid lumps.
- 5. Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for about 1.5 hours.
- 6. Stir in the heavy cream and season with salt and pepper. Simmer for another 10 minutes.
- 7. Serve hot with rice or potatoes.
Notes:
Nutrition value:
Keywords:
Read more: Seco De Carne Stew Recipe
Tips for Making Blanquette de Veau Ahead of Time and Freezing
Make Ahead Instructions
- Cook the blanquette de veau stew as directed in the recipe.
- Let the stew cool to room temperature.
- Transfer the stew to an airtight container and refrigerate for up to 2 days.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Place the stew in a freezer-safe container or resealable bag.
- Label the container with the date and store in the freezer for up to 3 months.
Veal shoulder is a flavorful cut for blanquette de veau stew, as it contains connective tissue that breaks down during slow cooking, resulting in a tender and rich dish.
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