Creamy Veal Stew

🛒Ingredients (Grocery List)

  • 2 pounds boneless Veal Shoulder, cut into 1 1/4-inch pieces

  • 1/2 Lemon

  • 1 Carrot, Peeled

  • 1 Onion stuck with 1 whole Clove

  • 1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf

  • Salt and Pepper

  • 1 1/2 tbsp Butter

  • 1 1/2 tbsp all-purpose Flour

  • Chopped Parsley leaves for sprinkling

🍴Serves: 4

⏰Prep Time: 15 min

⏱️Cook Time: 90 min


🥣Instructions

1. Rub and moisten the pieces of Veal with the 1/2 Lemon so they stay white. In a flameproof casserole of cold water, combine the Veal, Carrot, Onion, and Bouquet Garni and season with Salt and Pepper. Cover and bring to a boil over medium-high heat, then reduce the heat to low and simmer, skimming occasionally, for 1 hour and 15 minutes.

2. When the stew has been simmering for 45 minutes, in a small saucepan, melt the Butter over medium heat. Whisk in the Flour until it starts foaming. Whisk in 1 1/2 cups of the cooking liquid. Season with Salt and Pepper. Bring to a boil, whisking, then reduce the heat to low and cook for 10 minutes.

3. Using a slotted spoon, transfer the meat to a warmed serving dish. Spoon the sauce over it. Sprinkle with Parsley and serve.


💡Tips

  • To make my sauce especially delicious, once it’s cooked and off the heat, I whisk in 1 or 2 tablespoons of Crème Fraîche; 1 Egg Yolk. And a squeeze of Lemon Juice. The only problem with this enriched sauce is that you can’t reheat it. (You should scramble the egg.) The only solution is to keep it warm in a hot, but not boiling, water bath.

  • The boneless meat from the Veal Riblets makes a very tender Blanquette.