Blanquette de veau - French creamy beef stew

French creamy beef stew

The creamy beef stew, “blanquette de veau” in French, is my favourite traditional French meal. My granny -the same granny who makes the lemon pie, used to do it each week when I was visiting during my childhood, and I remember its wonderful taste until nowadays. It is a kind meat ragout with a white cream and flour sauce. Usually made with veal, you can either make it with poultry or pork.

There are lots of different ways to do tha blanquette, but I like this recipe because there are a lot of vegetables instead.


I like it because:

  • it’s one of the easiest recipes I have ever done.
  • You can eat it with rice or potatoes.


  • Since veal isn’t common in Spain, and since over the years I’ve become a little uneasy about eating this meat, I’ve started cooking this with chicken instead. The only difference is the time of cooking, 45 minutes instead of 1h30.
  • Cook the blanquette one day in advance and let it rest one night in the fridge. It tastes even better the day after once the flavour sets in !!!




  • 1 onion
  • 4 cloves
  • 1 bouquet garni (buy it already done or use two thyme branches and 2 bay leaf)
  • 4 carrots
  • 1,1 lb (500g) mushrooms
  • 2 celery stalks, to give taste to the sauce
  • Oil and butter for the pot
  • 2,2 lb (1kg) veal or poultry, cut into medium pieces
  • 2/5 US cup (100 ml) white wine
  • Salt, fresh grounded pepper and coriander and any other seasoning you like
  • 2 vegetable or spice broth cube


  • 3 tbsp (40g) butter
  • 1/3 US cup (40g) flour
  • 3/4 US cup (200 ml) of heavy cream



  • Peel and thinly slice the carrots and the mushrooms
  • Peel the onion and put the cloves in it
  • Add the butter, a bit of oil in the pot, and when it’s hot (the butter is starting to bubble), add the pieces of meat and stir for about 5 minutes, the time for all of them to get browned on all sides. Add salt, pepper, coriander in powder ... At the end you can deglaze with  a bit of white wine
  • Add all the vegetables you prepared before in the pot, the celery stacks,  2 flavor cubes, the bouquet garni  and cover with boiled water.
  • Now you just have to cover and let it cook very slowly for around 1h30 or 45 minutes if it is chicken.
  • After this, add the 40g of butter in a small pot, melt it and when it is hot, add the flour (same volume as butter) and mix. Once it make a paste, add a bit of the stock in it and mix.
  • Put it back in the big pot, add the cream and let cook 10 more minutes. Then it’s ready 🙂

This stew can be served with rice or potatoes.

Bon appétit!

Blanquette de veau - French creamy beef stew
Blanquette de veau – French creamy beef stew


Blanquette de veau - French creamy beef stew
Blanquette de veau – French creamy beef stew




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