Blanquette de veau

PersonalPoints™ per serving
Total Time
5 hr 18 min
18 min
5 hr
Blanquette, from the French word blanc, is a creamy stew made from white meat, like the veal here, or seafood simmered in a pale sauce. This sauce is made from a reduction of white wine, chicken broth, lemon juice, and the rendered meat juices from the veal, thickened with a bit of flour to give the sauce its buttery texture. Mushrooms, onions, peas, and parsley provide complementary flavor to mild veal and a colorful contrast in this light slow-cooker stew. Pork shoulder is an economical and flavorful substitute for the veal shoulder.


Uncooked trimmed veal shoulder

1 pound(s), boneless, cut into 1 1⁄2-inch chunks

Cremini mushroom(s)

½ pound(s), fresh, quartered

Frozen whole onion(s)

4 oz, small, about 1 cup

Reduced-sodium chicken broth

¾ cup(s)

White wine

½ cup(s)

Fresh lemon juice

3 Tbsp

Dried thyme

½ tsp

Table salt

½ tsp

Bay leaf

1 leaf/leaves

All-purpose flour

3 Tbsp


3 Tbsp, cold

Frozen green peas

1 cup(s)

Fresh parsley

1 Tbsp, fresh, chopped


  1. Place the veal, mushrooms, and onions in a slow cooker. Stir in the broth, wine, lemon juice, thyme, salt, and bay leaf. Cover and cook until the veal and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  2. About 30 minutes before the cooking time is up, combine the flour and water in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture and peas into the slow cooker. Cover and cook on high, until mixture simmers and thickens, about 25 minutes. Discard the bay leaf. Stir in the chopped parsley just before serving. Yields 1 1/4 cups per serving.


In the classic tradition, veal is used along with small whole white onions and white button mushrooms—none of which is browned. If you prefer, you can substitute cubed skinless boneless chicken thighs or lean pork for the veal. There’s no need to thaw any frozen vegetables before using them in a recipe for a slow cooker.