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Creamy Beef Blanquette

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A cozy French beef stew made with tender beef chuck slowly simmered with vegetables and finished with a rich, creamy white wine sauce. This comforting dish is perfect for a satisfying dinner and tastes even better the next day.
creamy beef stew with tender chunks of beef, mushrooms and carrots served over rice
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Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 10 minutes

Ingredients 

For the beef stew

  • 2 lb (900g) beef chuck cut into large chunks
  • 14 oz (400g) mushrooms sliced
  • 3 garlic cloves crushed
  • 2 onions studded with cloves
  • 1 leek cut into large pieces
  • 2 medium carrots sliced
  • 2 tbsp butter for browning the beef
  • 2 tbsp butter for cooking the mushrooms
  • 1 cup dry white wine
  • 2 cups beef broth
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 2 bay leaves

For the cream sauce

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 3/4 cup heavy cream
  • 1 cup reserved cooking broth

Instructions

  • Prepare the vegetables
  • Stud the onions with cloves. Cut the leek into large pieces and slice the carrots. Prepare the mushrooms and set aside.
  • Blanch the beef
  • Place the beef into a pot and cover with water. Bring to a boil and cook for about 2 minutes. Remove the beef, discard the water and pat the meat dry with paper towels.
  • Brown the beef
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add the crushed garlic, then add the beef. Brown about 5–6 minutes per side until nicely golden.
  • Build the stew
  • Pour in the white wine first and let it simmer briefly. Add the beef broth, then add the onions, leek and bay leaves. Cover and simmer gently for about 60 minutes.
  • Cook the mushrooms
  • In another pan melt 2 tablespoons butter and cook the mushrooms until lightly golden. Set aside.
  • Continue cooking
  • Remove the onions and leek pieces. Reserve about 1 cup of the cooking broth for the sauce. Add carrots, mushrooms, salt, pepper and thyme. Cover and cook another 40 minutes.
  • Make the cream sauce
  • Melt 2 tablespoons butter in a pan. Add the flour and cook while stirring for about 1–2 minutes to form a smooth roux. Slowly add reserved broth, then add cream, stirring until smooth.
  • Finish the dish
  • Pour the cream sauce into the stew and gently stir. Cook another 10 minutes until the sauce becomes creamy.
  • Serve
  • Serve warm with rice, mashed potatoes or crusty bread.

Notes

Pat the beef dry after blanching to help it brown properly.
Keep the stew at a gentle simmer for tender meat.
creamy beef stew with tender chunks of beef, mushrooms and carrots served over rice
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