Veal stew, known in French as "Blanquette de Veau," is a classic French comfort dish featuring tender pieces of veal cooked in a rich, creamy white sauce with mushrooms and pearl onions.

This elegant dish dates back to the 17th century and was traditionally served in wealthy French households. The term "blanquette" refers to the white sauce, as the meat is not browned before cooking to maintain the sauce's pale color.

The preparation begins by gently simmering veal shoulder in aromatic broth until tender. The signature white sauce is created by combining the cooking liquid with a roux and finishing with cream and egg yolks for richness. Pearl onions and mushrooms are cooked separately and added at the end to maintain their texture and flavor.

While the traditional recipe remains popular, modern variations might include additional vegetables like carrots or celery, or incorporate different mushroom varieties such as chanterelles or porcini for added depth of flavor. Some chefs even create lighter versions using less cream or alternative thickening methods.

In France, blanquette de veau is typically served with steamed rice or boiled potatoes to soak up the delicious sauce. A crisp white wine, such as a Chablis or white Burgundy, makes an excellent accompaniment to this refined dish.

This dish is relatively high in protein and provides essential nutrients from the veal and vegetables. However, due to the cream-based sauce, it's quite rich in calories and saturated fat. Those with dairy sensitivities should be aware of the cream content. The dish can be made gluten-free by using alternative thickeners for the sauce.