Name: Blanquette de Veau
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 1 veal shoulder roast, cut into 2-inch chunks; 6–8 cups chicken stock, divided; 1 medium white onion, studded with 3 cloves; Bouquet garni (5 sprigs parsley, 3 sprigs thyme, 1 bay leaf, tied); 5 tablespoons unsalted butter, divided; 3-inch section of leek (white and light green only), thinly sliced; 3 medium carrots, peeled and cut into 1-inch chunks; 2 small turnips, scrubbed and cut into 1-inch chunks; 1½ cups red pearl onions, blanched and peeled; 1 stalk celery, chopped; 1 pack mixed mushrooms, trimmed and roughly chopped; Coarse salt and freshly ground black pepper, to taste; 2 handfuls haricots verts, trimmed; 3 tablespoons all-purpose flour; ½ cup heavy cream; Juice from ½ lemon (optional); ¼ cup chopped fresh chives

Blanquette de Veau is a classic French veal stew that’s creamy, comforting, and full of delicate flavors. I love how this dish balances tender veal, fresh vegetables, and a rich, velvety sauce. It’s a recipe that feels both traditional and luxurious, perfect for a family dinner or a festive occasion.

Why You’ll Love This Recipe

I love this recipe because it captures the essence of French comfort food. The veal becomes meltingly tender, the sauce is smooth and creamy, and the vegetables add freshness and texture. I also like that it’s a dish I can prepare slowly, letting the flavors develop, which makes it special for weekends or gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 Veal Shoulder Roast, cut into 2-inch chunks
6-8 cups chicken stock, divided use
1 medium white onion, studded with 3 cloves
Bouquet garni, including 5 sprigs parsley, 3 sprigs thyme, and 1 bay leaf tied with butcher’s string
5 tablespoons unsalted butter, divided use
3” section of leek, white and light green part only, cut in half lengthwise then sliced thin
3 medium carrots, peeled and cut into 1-inch chunks
2 small turnips, scrubbed well and cut into 1-inch chunks
1½ cups whole red pearl onions, blanched & peeled
1 stalk celery, chopped
1 pack Organic Chef’s Mix Mushrooms, trimmed and roughly chopped
Coarse salt and freshly ground pepper
2 handfuls haricots verts, trimmed
3 tablespoons all-purpose flour
½ cup heavy cream
Juice from ½ a lemon, optional
¼ cup chopped fresh chives

Directions

I begin by placing the veal in a large pot and covering it with chicken stock. I bring it to a gentle simmer, skimming off any foam that rises.
I add the clove-studded onion and bouquet garni, then let the veal cook gently for about 1 ½ to 2 hours, until tender.
In a separate skillet, I melt 2 tablespoons of butter and sauté the leeks, carrots, turnips, pearl onions, celery, and mushrooms until lightly softened. I set them aside.
When the veal is done, I strain the cooking liquid and reserve it, discarding the onion and bouquet garni.
In the same pot, I melt the remaining 3 tablespoons of butter, stir in the flour, and whisk to form a roux.
I gradually add 4 cups of the reserved stock, whisking until smooth and thickened into a velouté sauce.
I return the veal and vegetables to the pot, simmering gently for about 20 minutes to allow the flavors to blend.
I stir in the heavy cream and adjust the seasoning with salt, pepper, and a squeeze of lemon juice if I like extra brightness.
Just before serving, I blanch the haricots verts and stir them into the stew.
I finish with a sprinkle of fresh chives before serving hot.

Servings and Timing

This recipe makes about 6 servings. It takes 30 minutes to prep and about 2 ½ hours to cook, so it’s ideal for a leisurely weekend meal.

Variations

Sometimes I swap the veal for chicken thighs for a lighter version. I also enjoy adding parsnips or fennel for a different vegetable profile. For a touch of depth, I sometimes stir in a splash of dry white wine while making the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the stew gently on the stovetop over low heat, adding a splash of stock or cream if the sauce has thickened too much. This dish also freezes well for up to 2 months.

FAQs

What cut of veal is best for blanquette?

I like using veal shoulder because it becomes tender and flavorful when simmered slowly.

Can I use beef instead of veal?

Yes, but the flavor will be stronger. Veal gives a more delicate taste.

Do I need to use pearl onions?

I prefer them for authenticity, but small diced onions also work.

Can I make this dish ahead of time?

Yes, it actually tastes better the next day after the flavors meld.

Why do I need to make a roux?

The roux thickens the sauce and gives it the classic velvety texture.

Can I add wine to the recipe?

Yes, a splash of dry white wine adds depth and complements the cream sauce.

Is it necessary to blanch the haricots verts separately?

Yes, blanching keeps them crisp and bright before adding them to the stew.

Can I make this gluten-free?

I swap the flour with a gluten-free thickener like cornstarch or rice flour.

How do I keep the sauce from curdling?

I stir in the cream off the heat or on very low heat to keep it smooth.

What can I serve with blanquette de veau?

I love it with buttered rice, mashed potatoes, or crusty bread.

Conclusion

Blanquette de Veau is a French classic that I always enjoy making when I want something comforting and refined. The tender veal, creamy sauce, and fresh vegetables come together beautifully in this dish, making it a timeless recipe I return to again and again.