French veal fricot with heritage vegetables
Ingredients
Method
- Pat the pieces of veal dry. Heat the oil and butter in a casserole and brown the meat in two batches for 8 to 10 minutes on all sides. Set aside.
- Fry the sliced onions in the casserole for 5 minutes, add the crushed garlic, then put the meat back in. Sprinkle with flour and stir for 1 minute.
- Pour in the white wine, scraping the bottom, then the stock. Add the bouquet garni, season lightly with salt and pepper, cover and simmer for 1 hour over low heat.
- Meanwhile, peel the parsnips, carrots, Jerusalem artichokes and parsley roots, and cut them into large chunks.
- Add the vegetables to the casserole, cover and cook for another 40 to 45 minutes, until the meat is meltingly tender and the vegetables are soft. Remove the bouquet garni, adjust the seasoning and sprinkle with parsley.
Notes
A casserole simmering gently, meat that falls apart under the fork and root vegetables that had almost been forgotten: French veal fricot with heritage vegetables has everything of a grandmother’s dish. Here is our recipe, simple and generous, with 25 minutes of preparation and almost two hours of quiet cooking.
Fricot, an old-fashioned veal stew
In the south of France and in many rural areas, the word “fricot” means a slow-cooked stew, the dish left to simmer for a long time at the corner of the stove. Veal fricot is a family version: the meat is first seared, then cooked covered in a little wine and stock. A cousin of the old French veal fricassée, this recipe was handed down in families without being written, with whatever vegetables were in the garden or the cellar.
Slow-cooked veal stew recipe, step by step
Our slow-cooked veal stew recipe comes together in three stages. First the meat is well browned, which gives the sauce its colour and flavour. Then the wine and stock are added and everything simmers for an hour. The vegetables go in last, so that they stay whole and tender without turning into mash.
A veal casserole with root vegetables
A cast-iron pot is ideal for this veal casserole with root vegetables: the heat spreads evenly and the steam falls back onto the meat. Keep the heat very low, with small, barely visible bubbles. A good grind of black pepper at the end brightens the sauce.
The best cuts of veal for a stew
Choose shoulder, breast or flank. These slightly gelatinous cuts become meltingly tender after long cooking. Avoid topside or escalopes, which are too lean and dry out. Simply ask your butcher for stewing veal.
Forgotten vegetables for a veal stew
Heritage vegetables give the dish its character. Parsnips bring a slightly sweet flavour, Jerusalem artichokes a taste close to globe artichoke, and parsley root a note of celery and parsley. This veal with parsnips and Jerusalem artichokes can also include swede or turnip-rooted chervil, depending on the market.
Veal fricot with purple carrots
For a veal fricot with purple carrots, mix yellow, orange and purple carrots. These old varieties taste just like carrots, with a superb colour on the plate. Purple carrots bleed a little into the sauce: add them last if you want a golden sauce.
A silky veal stew sauce
The spoonful of flour sprinkled over the meat is enough to thicken the juices. If the sauce is too thin at the end, remove the lid for 10 minutes. If it is too thick, add a little hot stock.
Fricot or blanquette de veau?
Fricot is sometimes confused with blanquette de veau, the famous French white veal stew. They are two different dishes. In a blanquette, the meat is not browned and the sauce is white, thickened with cream and egg yolk. In a fricot, the meat is browned and the sauce is brown and more rustic.
An easy old-fashioned veal stew
This easy old-fashioned veal stew needs no difficult technique: you just let time do the work. It is the perfect French veal stew for a Sunday family lunch, prepared in the morning and left to cook gently.
A comforting winter veal stew
This winter dish makes the most of seasonal root vegetables, from November to March. For a complete menu, start with our pumpkin and chestnut soup. If you like rustic dishes from central France, also try our Limousin potato pie.
What to serve with veal fricot?
Serve steamed potatoes, white rice, fresh pasta or simply country bread to mop up the sauce. For a special meal, our gratin dauphinois is an excellent choice. As for wine, a light red or a dry white goes well with the sauce.
How to reheat veal fricot?
Reheat it covered over low heat, with a little stock or water if the sauce has thickened. Like all slow-cooked dishes, it is even better the next day. It keeps for 3 days in the fridge and about 3 months in the freezer.
More slow-cooked dishes to discover
Do you love winter dishes? Also discover our Dutch stamppot, a rustic vegetable mash. And to learn more about cooking spices, see our spice guide.
Frequently asked questions
Can I make veal fricot without wine?
Yes, replace the white wine with the same amount of stock, with a dash of lemon juice at the end to keep a little acidity.
Can I replace the veal?
Yes, pork shoulder or beef chuck work well. For beef, allow 30 to 45 minutes of extra cooking before adding the vegetables.
