3 stew blanquette Recipes

boneless veal stew meat (cut into approximately 2-inch pieces), butter, onion, finely chopped, all purpose flour, dry white wine, low-salt chicken broth, dried thyme, crumbled, carrots, cut diagonally into 1-inch pieces, whipping cream, frozen petite peas, thawed, drained, steamed rice

boneless veal shoulder, cut into 1 in cubes (veal stew meat), salt and black pepper, flour (for dredging), butter (3 for meat, 2 for mushrooms), vegetable oil (if needed), semi-dry white wine, semi-dry white wine, chicken stock, onion, chopped, flat leaf parsley, fresh thyme, garlic clove, black peppercorns, portabella mushrooms, halved, sliced 1/4 in thick, heavy cream, rustic bread, minced parsley, lemon zest