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5 from 1 vote

Blanquette de Veau in The Slow Cooker

Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Author April J Harris

Ingredients

  • about 4 tablespoons vegetable oil
  • 2 pounds veal shoulder cut in 2 inch pieces( ask your butcher to do this for you)
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon ground peppera
  • bout 18 small shallots or baby onions peeled and cut in half if they are too large
  • 2 sticks of celery halved
  • 2 medium carrots peeled and cut in half
  • 2 cloves garlic
  • a sprig of thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups chicken or veal stock
  • 2 cups chestnut mushrooms or white mushrooms, sliced or 2 cups button mushrooms
  • ¼ to ½ cup heavy double cream
  • a squeeze of lemon
  • flat leaf parsley chopped or dried parsley to garnish

Instructions

  • Brush the inside of the slow cooker with a little of the oil.
  • Heat half of the remainder of the oil in a large frying pan over medium heat.
  • Place the shallots or baby onions in the bottom of the slow cooker.
  • Mix the flour, salt and pepper together, and coat the pieces of veal in this mixture.
  • Brown the veal in batches in the frying pan, adding a bit more oil from time to time if necessary.
  • As you brown each batch, put it in the slow cooker.
  • Put the celery and carrot pieces on top of the meat.
  • Grate the garlic over and add the thyme and bay leaf.
  • Pour the stock over top of everything, and cook on low for 3 hours.
  • After 3 hours, remove the sprig of thyme, the bay leaf, and the carrot and celery sticks. Add the mushrooms and stir through gently.
  • Cook the stew for a further 30 minutes or until the veal is done.
  • Meat should have an internal temperature of at least 165 F.There will be a lot of liquid in the slow cooker.
  • Using a ladle, remove almost all of this liquid to a medium saucepan. (It probably won’t all come out easily, so don’t worry about the odd tablespoon or so in the bottom.)
  • Bring the liquid in the saucepan to the boil.
  • Continue to let it boil, with the lid off, until it is reduced by half, giving it a stir from time to time to stop it sticking.
  • When the liquid has reduced, turn the heat back to low and stir in the cream, a bit at a time, until you get a nice creamy sauce.
  • Add a good squeeze of lemon to balance the sauce.
  • Taste for seasoning, adding salt and freshly ground pepper if needed.
  • Add this sauce back to the meat and onions in the slow cooker and stir through.
  • Serve garnished with the parsley.
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