This delicious veal stew is a gluten and dairy free version of yet another traditional French recipe: Veal Blanquette.
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Before finding out that I am allergic to gluten and cow dairy, this French veal stew "blanquette" was my absolute favorite meal. So it was unthinkable for me not to be able to eat it anymore. That’s why my mother, who is an incredible cook (but who thinks that she’s not...) came up with this revised version of the traditional recipe to make sure that I won’t feel left out on family lunches. Hope you will enjoy this recipe as much as I do!
📖 Ingredient notes
- Veal. You should use veal shoulder or veal stew meat.
- Bouquet garni. You can make a homemade bouquet garni with 2 sprigs/stems of rosemary, 2 sprigs/stems of thyme and 4 to 5 bay leaves.
- Starch of your choice. Make sure to use arrowroot or tapioca starch if you are either on AIP, paleo or whole30. You can use corn starch or potato starch, if you are not on one of these diets.
For the quantities and complete list of ingredients for this French veal stew recipe, please see the recipe card below.
🔪 Step by step instructions
How to cook the veal
- Peel the onion, garlic cloves and carrots and cut the veal in large cubes.
- Pour the water in a large Dutch oven, add a pinch of salt, the bouquet garni, onion and carrots. Add the veal.
- Bring to a boil and simmer for 40 minutes or until the meat is tender.
How to prepare the sauce
- Once the meat is cooked you can prepare the blanquette sauce. To do so: take two cups of the broth (the liquid in which you just cooked your meat). Then put the starch in a saucepan with the oil. Turn on the stove to medium high heat and start whisking with a manual whip while adding the blanquette broth slowly while still whisking.
- Keep adding the rest of the 2 cups of blanquette broth slowly while still whisking.
- Let the mixture cook until it thickens, whisking regularly.
- Drain the meat and carrots (you can set aside the rest of the broth to use for something else) put them in a large bowl and add the sauce on top of it. And voilà, your veal stew is ready to be served!
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📋 Recipe / Recette
French veal stew (AIP, paleo, whole30)
Ingredients
- 2.6 pounds veal shoulder or veal stew meat (1.2 kg)
- 68 fl oz (8 cups) water (2 L)
- 1 bouquet garni (about 2 sprigs/stems of rosemary, 2 sprigs/stems of thyme and 4 to 5 bay leaves)
- 3 garlic cloves
- 1 onion
- 5 carrots
- 2 Tablespoons oil of your choice
- 2 Tablespoons starch of your choice (see notes)
- Pinch of sea salt
Instructions
- Peel the onion, garlic cloves and carrots and cut the veal in large cubes.
- Pour the water in a large Dutch oven, add a pinch of salt, the bouquet garni, onion and carrots. Add the veal.
- Bring to a boil and simmer for 40 minutes or until the meat is tender.
- Once the meat is cooked you can prepare the blanquette sauce. To do so: take two cups of the blanquette broth, put the starch in a saucepan with the coconut oil. Turn on the stove to medium high heat and start whisking with a manual whip. Add the blanquette broth slowly while still whisking.
- Keep adding the rest of the 2 cups of blanquette broth slowly while still whisking.
- Let the mixture cook until it thickens, whisking regularly.
- Drain the meat and carrots (you can set aside the rest of the broth to use for something else) put them in a large bowl and add the sauce on top of it. And voilà!Bon appétit !
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