Veal stew, traditional recipe cooked in an enameled cast iron casserole dish

A classic French dish by Mamie Cocottes

If there is one dish that evokes Sunday meals and family tables, it is veal blanquette.
This iconic French recipe transforms beautiful pieces of veal into ultra-tender meat, delicately coated with a smooth and fragrant sauce.

Prepared in an enameled cast iron casserole dish , the blanquette reveals all its finesse. The cast iron diffuses heat gently, maintains consistent cooking, and preserves the tenderness of the meat without ever overcooking it.
And thanks to the spiked lid , the steam naturally falls back onto the dish: the meat bastes itself, the sauce stays thick, and the taste becomes incomparable.

This is the kind of recipe that makes perfect sense when served in a beautiful casserole dish that is proudly placed in the center of the table… and immediately silences conversations.

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Ingredients for 6 people

• 1.2 kg of veal for blanquette (shoulder, brisket, breast or neck)
• 2 carrots
  
• 1 yellow onion
  
• 1 leek
  
• 1 stalk of celery
• 2 cloves
  
• 1 bouquet garni (thyme, bay leaf, parsley)
• 250g of button mushrooms
• 60g of butter
• 60 g of flour
• 20 cl of thick fresh cream
• 2 egg yolks
• 1 lemon (juice)
• Salt, freshly ground pepper

Step-by-step preparation

1. Prepare the ingredients

Cut the meat into large, even pieces.
Peel the carrots and cut them into thick slices.
Finely chop the onion and stud it with the cloves.
Clean the leek and celery, then roughly chop them.

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2. Start the gentle cooking process

Place the meat in your enameled cast iron casserole dish .
Add the vegetables, the bouquet garni, then cover generously with cold water.

Add salt lightly and gently bring to a simmer, without ever boiling vigorously.
Skim off the foam during the first few minutes to obtain a clear broth.

Cover and cook for 1 hour 30 minutes over low heat .

Thanks to the cast iron, the heat remains stable and the meat cooks slowly, without drying out.

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3. Prepare the roux

In a saucepan, melt the butter over low heat.
Add the flour all at once and mix until you get a light roux.

Take about 50 cl of hot stock and gradually pour it over the roux, whisking to avoid lumps.
Let it thicken gently.

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4. Assemble the blanquette

Drain the meat and vegetables (reserve the broth).
Return the meat to the casserole dish, add the sauce, then the sliced ​​mushrooms.

Cover and simmer for 20 minutes over low heat .
The spiked lid allows for natural self-basting, ensuring a smooth sauce and tender meat.

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5. The finishing touch

In a bowl, mix the crème fraîche, egg yolks and lemon juice.
Remove from heat and gently stir this mixture into the casserole dish.

Adjust the seasoning.
Do not boil it again.

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Serve piping hot

Directly into your Mamie Cocottes casserole dish, accompanied by white rice, steamed potatoes or fresh tagliatelle.

And prepare to hear:
"It's even better than Grandma's..."

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The advantages of cooking in enameled cast iron

Enameled cast iron is ideal for making a successful veal stew:

• It diffuses heat slowly and evenly

• It retains moisture throughout the cooking process.

• It avoids temperature variations

• The spiked lid promotes continuous watering

• The sauce remains thickened, without separating.

It is this gentle and controlled cooking that gives the blanquette its very particular taste, impossible to reproduce otherwise.

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Grandma Cocottes' Little Secrets

• Never boil meat vigorously.

• A blanquette is even better reheated the next day

• The lemon is always added off the heat.

• Trust the cast iron: no need to stir constantly

• The lid : leave it closed, the cast iron does the rest.

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FAQ – How to make a successful veal stew

Can the blanquette be prepared the day before?
Yes, and it's even recommended.

What size casserole dish should I choose?
A 24cm round casserole dish is ideal for 4 to 6 people.

Discover our models here:
👉 Our enameled cast iron casseroles and pots

Is a cast iron casserole dish suitable for induction cooking?
Yes, all Mamie Cocottes casseroles are compatible with induction, gas, ceramic hobs and ovens.

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Conclusion – The sweetness of old-fashioned dishes

Veal stew is a comforting dish that brings people together and transcends generations.
Prepared in an enameled cast iron casserole dish , it regains all its authenticity: tender meat, a delicate sauce and that comforting taste of dishes simmered with patience.

With Mamie Cocottes, we take our time.
And you can taste it in the food.

👉 See all our enameled cast iron casseroles and pots