Beef / Pork

Veal Stew (Blanquette de Veau) is for Dinner.

Veal Stew (Blanquette de Veau) takes several minutes to prepare.

Veal Stew (Blanquette de Veau) takes several minutes to cook.

Veal Stew (Blanquette de Veau) makes 4 servings.

The ingredients for Veal Stew (Blanquette de Veau) are:

1 tbsp olive oil
1 pound stew veal
1/2 large onion
3 cloves garlic
3 carrots
1 stalk celery
1 1/2 cups mushrooms
1 tbsp flour
3 oz white wine
1 cup vegetable broth/stock
3 medium potatoes
1 cup frozen peas
1 tsp dried thyme
1 tsp dried sage
Salt and pepper to taste

Here is how you make Veal Stew (Blanquette de Veau):

Season the veal with salt and pepper. In a heavy pot, brown the veal in oil and remove to a plate. Add the onion, garlic, carrots, and celery to the pot. Season with salt and pepper and sweat for a few minutes. Add the mushrooms and cook until liquid is released. Remove the vegetables to a bowl. Add more oil to the pot if needed. Add the flour and stir until a paste forms. Add the wine, broth, potatoes, peas, thyme, and sage. Season with salt and pepper as needed. Cover and simmer to desired consistency.

The nutritional information for Veal Stew (Blanquette de Veau) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 400.0

• Total Fat: 10.2 g
• Cholesterol: 95.3 mg
• Sodium: 1,009.4 mg
• Total Carbs: 44.0 g
• Dietary Fiber: 7.7 g
• Protein: 30.2 g

Veal Stew (Blanquette de Veau) is French cuisine.