Bruno Albouze Veal Stew
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Blanquette de Veau

Yields6 ServingsPrep Time1 hr 10 minsCook Time1 hrTotal Time2 hrs 10 minsRating

Ingredients

 1500 g Veal shoulder, or breast, cut into 1.5''/4cm cubes
Meat Bouillon
 200 g Carrots, scrubbed & chopped
 25 g Garlic cloves, crushed
 100 g Celery stalk, chopped
 10 g Salt
 2000 g Chicken stock, or water to cover
Mushrooms
 250 g Button mushrooms, cleaned
 250 g Water
 15 g Butter
 15 g Chardonnay, or lemon juice
Pearl Onions
 200 g Pearl onions, peeled
 15 g Butter
 10 g Sugar
 30 g Stock, or water
Blanquette Sauce
 60 g Butter
 60 g Flour
 1000 g Chicken, or veal stock

Directions

Meat Bouillon
1

Blanch veal for 3 min skimming off impurities as it goes. Drain and rinse and set aside. In a clean pot or dutch oven, add blanched veal shoulder and all remaining ingredients and a bouquet: a leek white part cleaned, 2 thyme sprigs, a bay leaf, 8 parsley stems, and an onion piqué (Pricked with 3 cloves). Bring to boil and cook on low heat for 45 minutes; covered. Note that if the veal is cut into lager portions ≈ 4 ounces/120g, the cooking time should be increased by 30 minutes. Drain and save meat, carrots and stock. Discard remaining solids. Cool stock to room temp. Save 1 qt/1L of stock for the sauce.

Mushrooms
2

In a small saucepan, add all ingredients and cook for 15 minutes; drain. The mushroom stock can be save for later use.

Pearl Onions
3

To peel onions easily, plunge pearl onions in boiling water for a minutes and cool in ice water and peel. Pearl onions can also be deep fried a few sec. In a hot small frying pan, cook pearl onions with butter, sugar and water for about 10 minutes or until it begins to caramelize. Set aside.

Blanquette Sauce
4

Mix one egg yolk with 1/2 cup/125g heavy cream; reserve. In a large pot or dutch oven, melt butter and make a paste with flour. Cook for a few minutes or until light brown color. Whisk in stock swiftly and bring to boil. Season with salt and pepper if needed. Add the cooked veal, the saved carrots, mushrooms and pearl onions. Bring the stew slowly to a boil, then let it simmer for 20 minutes. Then stir in the yolk-cream mixture with a drizzle of lemon juice. Serve veal stew with rice, noodles or potatoes. Bon appétit!

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