This French Veal Stew (Blanquette de Veau) originated in 18th-century France as a way to use leftover roasted veal. It later evolved into using fresh veal simmered in white wine. It is a beautifully delicate, refined dish, the kind of classic comfort food that relies on subtle flavors and gentle cooking. To achieve its signature tenderness and pale, velvety sauce, it truly must be made with white veal, which gives the stew its unmistakably light color and clean, delicate taste.
Serve it simply to let the stew shine. A side of plain white rice or homemade spaetzle is perfect for soaking up the silky sauce, and a crisp green salad adds just the right freshness to round out the meal. It’s an understated dish, but one that feels quietly luxurious, comforting, and timeless.
Ingredients
Veal
- 2 lbs white veal 1" cubes
- 1 small Spanish onion
- 3-4 small carrots peeled and cut into 1" inch lengths
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp white pepper
- 10-12 sprigs fresh thyme leaves only or 1 tb of dried thyme
- 2 bay leaves
Sauce
- 1 cup white wine
- 1 cup chicken stock
- juice of 1/2 lemon
- 2 tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup heavy cream or crème fraîche
- kosher salt to taste
Side
- 1 recipe Spaetzle
- 1 recipe green salad
Instructions
- Gather ingredients before starting recipe.
- Finely dice 1 small Spanish onion and peel and cut 3-4 small carrots into 1 inch pieces.
- Melt 3 tbsp unsalted butter over medium heat in a large sauté pan, add 1 tbsp olive oil, chopped onions, 10-12 sprigs fresh thyme, 2 bay leaves and 1 tsp white pepper.
- Cover onions with lid and cook until onions are soft, about 3-4 minutes.
- Add 2 lbs white veal cut into 1" cubes and 3-4 small carrots , cut into 1" lengths to onions and season with kosher salt.
- Cook veal over medium high heat until the veal loses its pink color and juices have developed, 6-8 minutes. Do not brown the veal.
- Add 1 cup white wine and bring to a boil. There should be enough liquid in the pan to just barely cover the veal. Add 1 cup chicken stock if needed, cover with a lid and simmer for 1 to 1.5 hours or until the veal is tender.
Finishing
- When the veal is tender, mix 2 tbsp all-purpose flour and with a 1/4 cup of water in a measuring cup; the consistency should be watery. Add the slurry (flour and water) to the veal.
- Bring the mixture to a a fast simmer and gently stir until the sauce thickens. Add the juice of 1/2 lemon to the thickened sauce, stir to combine and then remove from heat.
- Add 1/2 cup heavy cream or crème fraîche and stir to combine well.
Optional
- Serve with white rice or homemade spaetzle
- Add a side salad of celery and apple
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