Beef Stew (Blanquette de veau) Recipe

Yasemin Kaya, a painting lover, science fiction enthusiast, and irrepressible passion for food, wrote for Yemek.com .

Dear Zeynep Gülşah Gürkan Bougerolles, a mother of 2 children living in France, is the favorite dish that she finds closest to the Turkish palate; blanquette de veau. Actually, we are preparing beef stew. However, it is a recipe that will attract even those who do not like stew, both with its preparation and ingredients. I experience and share with you this old and traditional recipe that brings the whole family together, especially in France, with its sauce cooking method. It may not seem easy to make, but you will love the taste.

How to Make Beef Stew (Blanquette de veau) Recipe?

• After chopping the tenderloin meat into large pieces, wash it in plenty of water. Place the drained meat into a pot filled with cold water.
• Remove the foam that rises to the surface of the boiling broth with the help of a colander. Transfer the drained meat to a separate pot.
• Divide the peeled celery and onion into four equal parts. Slice the leeks and carrots into large pieces. Transfer all the vegetables you chopped, along with the whole garlic, to the meat pot.
• For the spice bundle; Place parsley, fresh thyme, celery leaves, bay leaves and black peppercorns in a bundle on a clean cheesecloth.
• Transfer the prepared bouquet garni and rock salt into the pot. Add enough cold water to cover the meat (about 6 cups) and cook for about 2 hours. Open the lid of the pot occasionally and remove any accumulated foam.
• For the caramelized onion mixture; Melt the butter in a wide-based pan. Roast the shallots, which you soaked in hot water and peeled easily, until they turn a caramel color.
• Add granulated sugar and continue roasting for 3-4 minutes, then add hot water. Cook the mixture on low heat for another 20 minutes and leave it to cool.
• For sautéed mushrooms; Slice the mushrooms thinly, after wiping them with a damp cloth. Melt the butter in a large pan. Fry the sliced mushrooms over high heat for about 5 minutes.
• After adding lemon juice, salt and a small amount of hot water, continue cooking on high heat for 2 minutes.
• Drain the water from the cooked beef along with the vegetables. Set the carrots aside and take out the other vegetables and flavor bundle to avoid using them.
• Melt the butter you will use to make sauce in another pot. Add flour and fry over low heat, stirring occasionally to prevent the bottom from sticking.
• Add the broth you set aside, little by little, to the butter-flour mixture in four portions and mix with the help of a whisk. Mix the egg yolk and cream in a separate bowl, add it to the sauce mixture and cook, stirring, until you obtain a thick sauce.
• Place the boiled meat, shallots, mushroom mixture and carrots in a large bowl. After pouring the hot sauce on it, serve it hot without waiting. Share it with your loved ones along with rice pilaf.