Blanquette de Veau

This is one of my favorite stew dish that I’ve learned from my husbands’ aunt, Madeleine, who flew to Canada from France just for our wedding in August 1979. It is a traditional French dish, simple enough that I think anyone can make but yet, this blanquette, has a delicacy to it that it is often found on the menu of high end restaurants. I like to reserve this dish for special occasions such as the holidays, someones birthday or an anniversary. Hope you’ll enjoy it as much as my family does. Bon Appétit!


  • 1 Tbsp organic grass fed butter
  • 1 pound veal cubes (meat from the shoulder)
  • 1 Spanish, Sweet or Vidalia onion, chopped
  • 2 celery stalks, chopped in 1/4 inch pieces
  • 1/2 tsp Tarragon
  • 1/2 tsp thyme
  • 1 basil leave
  • 3 parsley branch
  • 8 small new potatoes, peeled (if you do not have the small potatoes, you can use bigger ones but cut in quarters or halves depending of your potatoes)
  • 2 carrots, sliced 1/4 inch thick
  • 1 red pepper cut in approximately 1/2 inch pieces
  • 1 can organic button mushrooms, drained (try to find a PBA free lined can)
  • 2 cups organic chicken broth (homemade chicken bone broth is always best)
  • 1 cup organic dry white wine
  • 4 Tbsps heavy cream
  • Sea salt & freshly ground black pepper
  • Roux for thickening made of: 2 Tbsps butter and 2 Tbsps flour (I use gluten free flour)


  1. On a low heat, melt the butter in a large pot. Add in the veal cubes and cover for 2 to 3 minutes. Turn the cubes around and cook for another 2 to 3 minutes. You do not want to brown the meat only sear it. Salt and pepper to taste.
  2. Add the chopped onion, celery, potatoes, carrots, spices and broth and simmer for 1 hour. Cover pan but leave space for steam to escape (I put a wooden spoon to one edge of the pot and then the lid so it leaves a nice gap).
  3. Add in the red pepper cubes and button mushrooms and let it cook another 7 to 8 minutes.
  4. Scoop out most of the bouillon into a smaller pot and let it reduce on a high heat for about 10 minutes then lower the heat.
  5. Meanwhile, prepare the roux and add it to the reduction when ready using a whisk to blend well. This sauce should remain a nice and creamy consistency (no clumps).  Pour this sauce to the main stew dish.
  6. Heat the entire stew for another 5 minutes, check seasoning and add the heavy cream while mixing gently to incorporate.

Serve garnished with some chopped parsley. This dish keeps well in the fridge and can be easily reheated the next day.