Veal stew

Grain Fed veal, Milk Fed Veal
Stewing Veal
30 min Preparation
1H30 Cooking
6 Portions


  • 1.3 kg (3 lb) cubes of FamillFontaine veal
  • Water as needed
  • 2.5 L (10 cups) veal or chicken broth
  • 500 ml (2 cups) chopped vegetables (carrots, celery, fresh green peas)
  • 2 garlic cloves, peeled
  • Sea salt and black pepper to taste

''Béchamel'' sauce

  • 1 L (4 cups) milk
  • 284 g (1 bag) pearl onions
  • 225 g (½ lb) mushrooms, sliced
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 115 g (½ cup) butter
  • 90 g (¼ cup) flour
  • Sea salt and black pepper to taste


  1. Place the meat in a large saucepan. Cover with cold water. Bring to a boil and blanch for 3 to 4 minutes. Rinse under cold water. Drain.
  2. Return the meat to the pot. Add the carrots, celery, peas, garlic and broth. Salt and pepper lightly.
  3. In a saucepan, lightly brown the onions in the butter. Also cook the mushrooms in the butter until the water has evaporated. (Note: To peel pearl onions easily, blanch them in boiling water for 2 to 3 minutes. Rinse them under cold water and peel them).
  4. For the sauce, bring the milk, pearl onions, mushrooms, bouquet garni, salt and pepper to a simmer in a saucepan.
  5. In a frying pan, without letting it take color, cook the butter with the flour, stirring frequently (white roux). Pass the hot milk through a sieve and add it to the white roux. Simmer until rather thick, stirring frequently with a whisk.
  6. For the Béchamel sauce into the pan containing the veal and vegetables, add the pearl onions and mushrooms, adjust the seasoning if necessary.
  7. Serve it, on a plate of rice, enjoy.

Side dishes

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