This is the one stew you can get away with in the summer, yet crave in the winter. Veal chunks from the hind shank is the best meat for this; cheeks or shoulder is another option. All but the rear leg muscle will work. Of course, mashed potatoes or a marrow pilaf (rice baked with bone marrow instead of butter) is the perfect buddy. As a finishing touch, we like to pimp our blanquette de veau with truffles, cock’s combs, foie gras, or small slices of lobster. It lends regality to an otherwise hearty and simple stew.

　　

Ingredients

Serves 4

　　3 pounds (1.4 kg) boneless veal shank, cheeks, or shoulder, cubed

　　2 cups (500 ml) dry white wine

　　2 cups (500 ml) chicken stock

　　1 leek, white part only

　　1 carrot, peeled

　　1 small onion, stuck with 1 whole clove

　　1 celery stalk

　　1 sprig thyme

　　1 bay leaf

　　1 clove garlic

　　1 teaspoon salt

　　2 cups (500 ml) whipping cream (35 percent butterfat)

　　2 tablespoons Dijon mustard

　　2 heads Belgian endive, cored, halved lengthwise, and cubed

　　1/2 celery root, peeled and cut into 1-inch (2.5-cm) cubes

　　1 tablespoon chopped fresh tarragon

　　

Step 1

Preheat the oven to 375°F (190°C). In a Dutch oven or other heavy, lidded ovenproof pot, combine the veal, wine, stock, leek, carrot, onion, celery, thyme, bay leaf, garlic, and salt. Place over medium-high heat and bring to a boil, stirring occasionally. When you have a nice boil going, cover the pot and transfer it to the oven. Bake for 2 hours.

　　

Step 2

Remove the pot from the oven and then carefully proceed to remove and discard the vegetables and aromatics. (If you want to hold onto the carrots, you can always purée them along with potatoes to make a nice mash.) With a slotted spoon, remove the veal pieces and place them on a tray or plate close by.

　　

Step 3

Put the pot with the remaining liquid back on the stove top over medium heat. Stir in the cream and mustard and reduce, stirring occasionally, for 15 minutes, or until the sauce coats the back of a spoon.

　　

Step 4

Taste and adjust the seasoning, then return the meat to the pot and add the endives and celery root. Simmer for 8 to 10 minutes, or until the vegetables are tender. Add the tarragon during the last minute of cooking. Serve piping hot.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.