Easy & Comforting Veal Stew – French Tradition

Blanch the veal: In a large saucepan, bring the veal pieces to a boil in cold water for 2-3 minutes. Drain and rinse under cold water to remove impurities. This step ensures a clear broth.

Cook the veal and vegetables: Return the veal to a Dutch oven, cover with cold water. Add sliced carrots, onions studded with a clove, leek pieces, and the bouquet garni. Bring to a simmer and cook over low heat for 1h15 to 1h30, until the meat is tender.

Sauté the mushrooms: Clean and slice the mushrooms. Sauté them in a pan with a little butter until lightly golden. Set aside.

Prepare the sauce: Take about 500 ml of the cooking liquid and strain it. In a saucepan, melt the butter, add the flour to make a blond roux. Gradually add the hot liquid while stirring to make a velouté. Let it thicken over low heat.

Thicken the sauce: Off the heat, mix the egg yolk and fresh cream in a bowl. Gently incorporate this mixture into the velouté to thicken the sauce. Do not boil after this step.

Assemble and reheat: Add the meat, cooked vegetables, and reserved mushrooms to the sauce. Reheat gently over very low heat, stirring. Adjust seasoning with salt and pepper.