Recipe:Veal Stew Blanquette

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes

Pearl onions, mushrooms, and cream pair perfectly with juicy, tender veal to create the perfect comfort dish for a cold night. Serves 4 - .

Ingredients

VEAL STEW MEAT, thawed

1.00 Lbs

Qty 3.00 Lbs

$5.98
Chicken Stock

Qty 4 Cups
Bouquet Garni wrapped in cheesecloth & tied with kitchen twine with:

Qty 1 Bouquet
Black Peppercorns

1 bottle

Qty 5 Whole Peppercorns

$5.78
Fresh Thyme

Qty 3 Sprigs
Garlic Cloves

Qty 2 Cloves
Bay Leaves

Qty 1 Bay leaf
Fresh Parsley

Qty 3 Sprigs
Pearl Onions, peeled

Qty 1 1/4 Cup
Mushrooms, quartered

Qty 1 1/4 Cup
Heavy Cream

Qty 1 ½ Cups
Butter, unsalted

Qty 4 Tbsp.
Flour

Qty 4 Tbsp.
Capers

Qty 1 Tbsp.
Dijon Mustard

Qty ½ Tbsp.
Fresh Parsley, chopped as garnish

Qty 2 Tbsp.
Coarse Sea Salt

1 bottle

Qty To taste

$5.38
Freshly Ground Black Peppercorns

1 bottle

Qty To taste

$5.78

Cooking
Instructions

In a large braising pot, combine the veal with the stock and the Bouquet Garni. Cover and simmer over medium-low heat until the veal is tender, about 1 ¼ hour, skimming the top of broth from time to time.
Once tender, remove the veal from broth, add pearl onions and simmer liquid for 10 minutes. Add heavy cream to the cooking broth and simmer for a few minutes. Do not boil.
In a separate pan, sauté mushrooms in olive oil, add lemon juice. Season with salt and pepper.
In a mixing bowl, beat butter with flour until smooth. Using a whisk, add it to the broth with heavy cream, simmer a few minutes, add veal, mushrooms, capers and simmer until slightly thickened.* Add salt and pepper, and Dijon mustard. Keep warm.
Serve with wide egg noodles or white rice. Garnish with parsley before serving. *USDA recommends cooking veal to an internal temperature of 145°F.

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