Veal Blanquette

Your dreams of the perfect stew have come true...In one-pot of gold!

10 minutesPrep time
65 minutesCook time
443 cal.Per serving


Stovetop, Pot (large)


Yellow onion

Step 1

Peel & chop the onions.

Carrots (fresh)

Step 2

Peel the carrots. Cut them in half lengthwise. Then slice them diagonally.


Step 3

Trim the dark green & root ends of the leek. Cut the rest into 4-inch sections. Wash the leek sections.

Yellow onion
Veal (stew)

Step 4

Heat a drizzle of oil in a large pot or Dutch oven over medium-high heat. Add the onion & veal (chopped into large chunks). Cook, stirring for 2 min.

Flour (all-purpose)

Step 5

Add the flour & stir.

White wine
Carrots (fresh)

Step 6

Deglaze the pot by stirring in the white wine. Add the leeks, carrots, salt, pepper & about 1/3 cup of water per person. Stir it all together. Reduce the heat to low. Cover & simmer for 45 min.

Mushrooms (white)

Step 7

Clean & slice the mushrooms. After 45 min, add the mushrooms to the pot. Add more water if needed. Stir, cover & cook for another 15-20 min.

Crème fraîche

Step 8

Add the crème fraîche. Season with salt & pepper. Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy443 cal.

On average, one serving of the recipe "Veal Blanquette" contains 443 Energy, 22 g of Fat, 17 g of Carbohydrates, 36 g of Protein, 5 g of Fiber.

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Veal Blanquette