Blanquette de Veau

From the kitchen of Martin James – Copenhagen, Denmark

A simplified take on the traditional French veal stew. Serve with rice.

2 1/2 pounds boneless veal stew meat,
    cut into approximately 2-inch pieces
3 tablespoons butter
1 large onion, finely chopped
3 tablespoons all-purpose flour
1 cup dry white wine
2 (14 1/2 ounce) cans low-salt chicken broth
1/4 teaspoon dried thyme, crumbled
3 medium carrots, cut diagonally into 1-inch pieces
3/4 cup whipping cream
1 (10 ounce) package frozen petite peas, thawed, drained
Steamed rice

Season veal with salt and pepper. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to plate. Add onion and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender, about 3 minutes. Return veal and any juices on plate to Dutch oven. Sprinkle flour over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth and thyme. Reduce heat to medium-low and simmer 25 minutes. Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes. Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes. Stir in peas and bring to boil. Season to taste with salt and pepper and serve with rice.

Serves 6.