Arteflame Blanquette de Veau: A Smoky Twist on the Classic French Stew

Blanquette de Veau is a classic French dish known for its tender veal in a creamy white sauce. Traditionally, this dish is simmered slowly to achieve a delicate and luxurious texture. By using the Arteflame grill, we add a subtle smoky flavor to the veal, enhancing the dish's rich and comforting profile while maintaining its elegance.

Ingredients

2 lbs veal shoulder or stew meat, cut into 2-inch cubes
4 cups chicken or veal stock
1 large onion, chopped
2 carrots, sliced into rounds
2 celery stalks, chopped
1 leek, white part only, chopped
4 garlic cloves, minced
2 bay leaves
3 sprigs fresh thyme
1/2 lb cremini mushrooms, sliced
1/4 cup butter
1/4 cup flour
1/2 cup heavy cream
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish

Instructions

1. Fire Up the Grill

Start by firing up your Arteflame grill to get it ready for cooking. Create a medium heat zone on the flat cooktop to gently sear the veal and sauté the vegetables.

2. Sear the Veal

Season the veal cubes with salt and pepper. Drizzle a bit of olive oil on the flat cooktop, then sear the veal on all sides until golden brown. This step adds a smoky flavor and a beautiful crust to the meat. Once seared, transfer the veal to a large cast-iron skillet or Dutch oven.

3. Sauté the Vegetables

On the flat cooktop, sauté the chopped onion, carrots, celery, leek, and garlic in butter until softened and fragrant, about 5-7 minutes. Add the sautéed vegetables to the skillet with the veal.

4. Add the Stock and Herbs

Pour the chicken or veal stock over the veal and vegetables in the skillet. Add the bay leaves and thyme sprigs. Bring the mixture to a gentle simmer on the outer edge of the Arteflame grill, where the heat is lower. Cover the skillet with a lid and let the stew simmer for 1.5 to 2 hours, or until the veal is tender.

5. Cook the Mushrooms

While the stew is simmering, sauté the sliced mushrooms on the flat cooktop with a little butter until they are golden brown and tender. Set the mushrooms aside.

6. Make the White Sauce

In a small saucepan on the flat cooktop, melt 1/4 cup butter. Stir in the flour to make a roux, cooking for 2-3 minutes until the mixture is smooth and slightly golden. Gradually whisk in the heavy cream, stirring constantly until the sauce thickens. Add the lemon juice, season with salt and pepper, and set aside.

7. Finish the Blanquette

Once the veal is tender, remove the bay leaves and thyme sprigs from the skillet. Stir in the sautéed mushrooms. Slowly pour the white sauce into the stew, stirring gently to combine everything into a creamy, rich consistency.

8. Serve

Serve the Blanquette de Veau hot, garnished with fresh parsley. This dish is traditionally paired with steamed rice, buttered noodles, or potatoes, which help soak up the delicious sauce.

Tips

Use fresh veal: Fresh, high-quality veal ensures the best flavor and texture.
Low and slow cooking: Slow simmering is key to making the veal tender and allowing the flavors to meld together.
Brighten with lemon: The touch of lemon juice in the sauce adds brightness and balances the richness of the dish.

Conclusion

This Arteflame Blanquette de Veau recipe takes a beloved French classic and adds a subtle smoky depth, bringing out the best of its creamy, luxurious flavors. It's a perfect dish for a special dinner, offering comfort and elegance in every bite.

Recipe Variations

1. Blanquette de Veau with White Wine

Add 1/2 cup of white wine to the stock for a more pronounced depth of flavor.

2. Herb-Infused Blanquette

Add fresh tarragon or chervil to the stew for a more aromatic version.

3. Blanquette de Veau with Pearl Onions

Include sautéed pearl onions for additional sweetness and texture.

4. Blanquette de Veau with Asparagus

Add grilled asparagus spears as a fresh, green addition to the dish.

5. Blanquette de Veau with Truffle Oil

Finish the dish with a drizzle of truffle oil for an extra layer of luxury.

Best Pairings

Side Dish: Steamed rice, buttered egg noodles, or mashed potatoes
Drink: A full-bodied white wine like Chardonnay or a light red like Pinot Noir
Dessert: Tarte Tatin or Crème Brûlée