French · Dinner
White Veal Stew (High-Protein)
A French-style white stew made with beef chuck gently poached in light stock with leeks, carrots, mushrooms, and white beans, then bound with a lemon-cream-egg liaison in the blanquette tradition, finishing with fresh parsley.
$6
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
612Calories
55.3gProtein
33.8gFat
22.4gCarbs
4.9gSugar
6.1gFiber
1140mgSodium
351mgChol
15.9gSat Fat
1180mgPotassium
135mgCalcium
5.8mgIron
3.9mcgVitamin B12
9.5mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cut beef chuck into 1-inch cubes and pat dry. Slice leek and carrot, dice onion, slice mushroom, and chop parsley while the pot heats.
2
Sweat
Melt butter in a heavy pot over medium-low heat. Sweat leek, carrot, and onion for 4 minutes until softened but not browned.
3
Poach
Add beef, bay leaf, pepper, and stock. Simmer over low heat for 75 minutes until beef is fork-tender and pale.
4
Simmer
Stir in mushroom and cannellini beans. Simmer uncovered over low heat for 10 minutes until mushroom softens and broth reduces.
5
Temper
Whisk egg yolk and cream in a bowl. Slowly whisk in hot broth to warm, then stir into pot off heat quickly to thicken without scrambling.
6
Finish
Whisk cornstarch into a paste with lemon juice, then stir into stew over low heat for 2 minutes until glossy.
7
Plate
Ladle stew into a bowl and scatter parsley over top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef chuck
- 1 cup240ml chicken stock
- 2/3 cup75g, about half a 15 oz can, drained cannellini beans
- 22 large egg yolk
- 4 tbsp60ml heavy cream
- 1/2 cup60g leek
- 1/2 cup60g carrot
- 4 tbsp40g onion
- 22 small mushroom (50g)
- 22 bay leaf
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp salt
- 2 tsp10ml lemon juice
- 2 tsp10g cornstarch
- 2 tsp10g butter
- 2 tsp2 tsp parsley
