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Veal stew with vanilla - Blanquette de veau à la vanille

This classic French stew is silky smooth because of the addition of vanilla. Have you ever had a veal stew with vanilla? It's really worth a shot!

Veal stew with vanilla - Blanquette de veau à la vanille
2 hour 4 people Main course
Veal stew with vanilla - Blanquette de veau à la vanille

Ingredients

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  • 1 kg veal meat (for stewing)
  • 1 vanilla pod or use vanilla extract
  • 2 carrots
  • 200 gram mushrooms
  • 1 handful of pearl onions
  • 80 gram dairy butter
  • 200 ml cream
  • 2 egg yolks
  • 1 cube of chicken stock
  • 3 tablespoons all-purpose flour
  • 1 onion
  • 2 cloves
  • pepper and salt to taste
  • rice or potatoes for serving
Veal stew with vanilla - Blanquette de veau à la vanille ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • small pan
  • sieve
  • Dutch oven or other heavy bottomed pan & lid
  • potato peeler
  • mushroom brush or paper kitchen towel
  • large bowl
  • wooden spoon


Preparation

2 hour 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/veal-stew-with-vanilla-blanquette-de-veau-a-la-vanille


Preparation -- 1 hour and 45 minutes

PEEL and finely chop the onion. PEEL the carrots and chop them into slices. PEEL the pearl onions, if you add them to boiling water for about 20 seconds it's easier to peel them.

CHOP the veal meat into cubes if needed. HEAT about 30 gram dairy butter in a Dutch oven and cook the meat until it's browned. Then also ADD the finely chopped onion, pearl onions, cloves and carrot slices and sauté for a few minutes more.

ADD about 700 ml water and let it cook for 5 minutes. ADD pepper, salt and a crumbled stock cube, put a lid on and let it simmer for about 1,5 hours. 

Veal stew with vanilla - Blanquette de veau à la vanilla
Veal stew with vanilla - Blanquette de veau à la vanille

Finishing the veal stew with vanilla -- 15 minutes

Meanwhile RINSE the mushrooms with a brush or paper kitchen towel and divide them into slices. SEPARATE the meat and stock after about 1,5 hours using a sieve and a bowl.

HEAT some more butter in the Dutch oven and cook the mushrooms for a few minutes. TRANSFER them to the sieve with the meat and vegetables.

Again HEAT about 50 grams of butter in the Dutch oven. STIR in the flour and let it cook for a few minutes on low heat to create a roux. Gradually ADD the stock and keep on stirring so you'll end up with a smooth sauce.

As soon as all of the stock is added, you can also add the meat and vegetables back into the pan and let it cook a few minutes more. ADD cream and season with vanilla, pepper and salt.

STIR the egg yolks into the stew to make it even more silky and smooth, keep on stirring for about 2 minutes to prevent the egg yolks from creating lumps. SERVE with rice or cooked potatoes, enjoy!


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