French · Dinner
White Veal Stew
Cubed beef simmered gently in pale stock with leek, carrot, onion, bay leaf and thyme, finished with an egg yolk and cream liaison for a silky white sauce. Served with buttered rice, this classic French blanquette relies on gentle poaching rather than browning to keep the sauce pale.
$7
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
32.8gFat
34.1gCarbs
4.2gSugar
2.3gFiber
780mgSodium
337mgChol
16.4gSat Fat
890mgPotassium
95mgCalcium
4.6mgIron
2.9mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Cut beef chuck into 1.5-inch cubes and pat dry. Slice leek and carrot, quarter onion, measure stock and wine.
2
Poach
Place beef, stock, wine, leek, carrot, onion, bay leaf, thyme sprigs, and peppercorns in a pot. Bring to gentle simmer over medium heat, skimming foam for 5 minutes.
3
Simmer
Cover partially and cook over low heat for 60–65 minutes, keeping the broth pale and not boiling, until beef breaks apart easily with a fork.
4
Strain
Lift beef and vegetables into a bowl with a slotted spoon, then strain broth through a sieve into a measuring cup, discarding solids.
5
Temper
Melt butter over medium-low heat, whisk in flour, cook 1 minute. Whisk in strained broth gradually. Simmer 5 minutes until thickened.
6
Finish
In a small bowl, whisk egg yolk with heavy cream, then slowly whisk in a few spoonfuls of hot sauce. Stir into saucepan off heat to avoid curdling.
7
Return
Stir beef and vegetables back into sauce, add lemon juice, salt and white pepper. Warm gently over low heat 3 minutes without simmering.
8
Plate
Spoon buttered rice onto a warm plate, ladle stew and sauce alongside, and scatter chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef chuck
- 2 cup480ml chicken stock
- 1/2 cup120ml dry white wine
- 11 small leek
- 11 small carrot
- 11 small onion
- 22 small bay leaf
- 4 sprigs4 sprigs fresh thyme
- 88 whole black peppercorns
- 2 tbsp28g butter
- 2 tbsp16g all-purpose flour
- 22 egg yolk
- 4 tbsp60ml heavy cream
- 2 tsp2 tsp lemon juice
- 2 pinch2 pinch salt
- 2 pinch2 pinch white pepper
- 2/3 cup130g white rice, cooked, to serve
- 2 tsp2 tsp parsley
