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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 - .


Serving Size
  • VEAL STEW MEAT, thawed

    1.00 Lbs
    Qty 3.00 Lbs
  • 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
  • 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
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste


  1. 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.
  2. 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.
  3. In a separate pan, sauté mushrooms in olive oil, add lemon juice. Season with salt and pepper.
  4. 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.
  5. 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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