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Veal Stew

Prep Time:
30 mins.
Cook Time:
1 1/2 hrs.


  • 3 pounds veal cubes
  • Water as needed
  • 10 cups veal or chicken broth
  • 2 cups chopped vegetables (carrots, celery, fresh green peas)
  • 2 garlic cloves, peeled
  • Sea salt and black pepper to taste
Béchamel Sauce
  • 4 cups milk
  • 1 bag pearl onions
  • 1/2 pound mushrooms, sliced
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • ½ cup butter
  • 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. To prepare Béchamel Sauce, bring the milk, pearl onions, mushrooms, bouquet garni, salt and pepper to a simmer in a saucepan.
  5. In a frying pan, create a white roux by cooking the butter with the flour, stirring frequently to keep from browning. Pass the hot milk through a sieve and add it to the white roux. Simmer until rather thick, stirring frequently with a whisk.
  6. Pour the Béchamel Sauce into the pan containing the veal and vegetables, add the pearl onions and mushrooms, adjust the seasoning as necessary and serve.