Belgian Veal Stew with Meatballs (Blanquette)
€18.50
Portion (1 person)
About this dish
A classic white veal stew featuring tender shoulder of veal and handmade veal meatballs in a smooth, creamy sauce. The flavor is delicate and savory, seasoned with thyme, bay leaf, and white peppercorns. Mushrooms and caramelized pearl onions add subtle sweetness to the rich, ivory-colored gravy. It is a mild, comforting dish with a velvety texture. Ready to heat and serve, this stew is best enjoyed alongside mashed potatoes or steamed rice. ⚠️ Allergens: Contains dairy (cream, butter), eggs, gluten (wheat).
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About Mr. Saucy
Mr. Saucy delivers restaurant-quality ready-made meals with an elevated culinary experience. Our dishes showcase fusion elements and bold, flavor-forward approaches inspired by classical European culinary traditions and global cuisines.
Each dish is carefully prepared by skilled chefs and delivered fresh to your door in tamper-proof sealed containers—ready to heat and enjoy. Microwavable, freezer-safe, and resealable for convenient storage. No prep work, no cleanup, just authentic restaurant flavors at home.
Easy ordering: Place your order up to 48 hours before delivery.
Serving: Bruges, Damme, and Knokke-Heist, Belgium
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
How to Heat & Serve
Oven Method (Recommended)
160°C for 28 minutes
Remove cardboard lid. Transfer stew to an oven-safe dish or casserole. Cover tightly with aluminum foil to prevent cream sauce from reducing. Heat at 160°C for 25-30 minutes until steaming hot throughout (74°C internal temperature). Stir gently once during heating. For elegant presentation, serve directly from the oven dish at your table—very traditional Belgian brasserie style.
Microwave Method
Medium power for 6 minutes
Open container lid and place loosely back on top (not sealed tight—this allows steam to escape while retaining moisture). Microwave on medium power (50-70%) for 5-6 minutes until steaming hot throughout. Stir gently halfway through heating to distribute heat evenly. Let stand 1 minute before serving. The cream sauce should be smooth and velvety, veal fork-tender.
Stovetop Method
Transfer to a heavy-bottomed saucepan. Add 2-3 tablespoons chicken stock or water to prevent sticking. Heat over medium-low heat for 8-10 minutes, stirring gently and frequently to prevent cream sauce from breaking. Do not boil—gentle heat preserves the velvety texture. Heat until steaming hot throughout (74°C). This method gives you the most control over the delicate sauce.
Why Choose Our Royal Belgian Veal Stew
Authentic blanquette de veau requires mastering the French-Belgian 'white cooking' technique—a method that takes years to perfect. The veal must start in cold stock and be brought up slowly to exactly 85°C, never higher, or the proteins seize and toughen. Our chef monitors this process for 90 minutes, maintaining precise temperature control impossible in home kitchens. The white roux demands constant attention for exactly 2-3 minutes—too little and it tastes raw, too much and it colors, ruining the signature ivory sauce. Then there's the liaison of egg yolks and cream, whisked at precisely the right temperature to thicken without curdling. These are professional techniques that separate restaurant-quality blanquette from home attempts.
Skip the 2-hour stovetop commitment, the specialized equipment, and the risk of breaking your cream sauce. You still serve the tender, melt-in-your-mouth veal and velvety sauce that defines this Belgian brasserie classic. Perfect for elegant dinner parties when you want to impress with traditional European cuisine, or cozy weeknight dinners when only comfort food will do. The handmade veal meatballs alone take 30 minutes of skilled work—mixing, shaping, and gently poaching. Just 6 minutes microwave or 30 minutes oven brings you from fridge to authentic Belgian fine dining. Serve with confidence knowing every element has been prepared using centuries-old technique by a Le Cordon Bleu-trained chef.
Frequently Asked Questions
How do I reheat this Royal Belgian Veal Stew?
For microwave: Open lid and place loosely back on container. Heat on medium power (50-70%) for 5-6 minutes until steaming hot throughout, stirring halfway. For oven: Transfer to oven-safe dish, cover with foil, and heat at 160°C for 25-30 minutes. The gentle heat preserves the delicate cream sauce without breaking.
How long will this stay fresh in my fridge?
Keep in the original resealable container at 4°C or below. Stays fresh for 4-5 days from delivery. The cream-based sauce maintains its velvety texture beautifully when properly refrigerated. Always reheat to steaming hot (74°C internal temperature) before serving. Check for fresh aroma and smooth sauce consistency.
Can I freeze this veal stew?
Yes, the container is freezer-safe. Seal tightly and freeze for up to 3 months. Cream sauces freeze exceptionally well when prepared professionally. Thaw overnight in refrigerator before reheating. The veal and meatballs maintain their tender texture perfectly. Stir gently after reheating to restore the sauce's silky consistency.
What's the actual portion size?
Each order contains 2 main course portions packaged together in one container. Serves 2 people as a complete, substantial meal. Each portion includes generous amounts of tender veal shoulder, handmade meatballs, mushrooms, and pearl onions in rich cream sauce. This is a hearty, satisfying main course portion.
Does this contain dairy, gluten, or other allergens?
Yes, contains dairy (heavy cream, butter), eggs (in meatballs and sauce enrichment), and gluten (all-purpose flour in roux and meatballs). Also contains celery. Not suitable for dairy-free, egg-free, or gluten-free diets. The traditional blanquette technique requires these ingredients for the signature velvety sauce and tender meatballs.
What should I serve this with for drinks?
Pairs beautifully with white Burgundy (Chardonnay)—the buttery notes complement the cream sauce perfectly. Belgian Witbier offers a lighter option with citrus notes that cut through richness. For non-alcoholic, try sparkling apple cider or chamomile tea. The delicate veal benefits from drinks that enhance rather than overpower.
Is this fully cooked and ready to eat?
Yes, this meal arrives fully cooked using traditional French-Belgian technique and ready to heat. The veal has been gently poached for 90 minutes until fork-tender, meatballs are cooked through, and the cream sauce is perfectly finished. No prep, no cooking—just 6 minutes microwave or 30 minutes oven reheating.
What makes this blanquette authentically Belgian-French?
Uses traditional 'white cooking' technique—veal never touches high heat, preserving its pale color and delicate flavor. The roux is cooked just until fragrant (not browned), creating that signature ivory sauce. Pearl onions are properly caramelized, mushrooms sautéed separately. This is the technique used in Belgian brasseries for generations.
Storage & Freshness
Refrigeration
Keep in original resealable container in refrigerator at 4°C or below. The container seals tightly—no need for plastic wrap or transferring to another dish. Stays fresh for 4-5 days from delivery. Cream-based sauces maintain quality beautifully when properly chilled. Always smell before reheating—should have fresh, savory aroma with no sour notes.
Freezing
Container is freezer-safe and perfect for meal prep. Seal tightly and freeze for up to 3 months. Professional cream sauces freeze exceptionally well due to proper emulsification technique. Label with date frozen. Thaw overnight in refrigerator (never at room temperature for food safety). After thawing, stir gently during reheating to restore the sauce's silky consistency. The veal and meatballs maintain their tender texture perfectly through freezing.
Shelf Life
Best consumed within 5 days of delivery.
Perfect Pairings
- •White Burgundy (Chardonnay) - The buttery, oak-aged notes mirror the cream sauce while the wine's acidity cuts through the richness. Classic French pairing for blanquette.
- •Belgian Witbier (wheat beer) - Light, citrusy notes with coriander and orange peel provide refreshing contrast to the velvety sauce. Very traditional Belgian brasserie pairing.
- •Pinot Gris from Alsace - Medium-bodied with stone fruit notes that complement the delicate veal without overpowering. The slight sweetness balances the savory thyme and bay leaf.
- •Sparkling apple cider (non-alcoholic) - Crisp, clean bubbles cleanse the palate between bites. The subtle sweetness enhances the caramelized pearl onions.
- •Chamomile tea - Traditional European pairing for cream-based dishes. The floral, slightly sweet notes enhance the delicate veal and provide gentle digestive support after a rich meal.