Prepare the Veal (optional):

• Marinate (Optional): If you choose to marinate the veal, place the cut veal cubes in a bowl and cover them with water or low-sodium chicken broth. Let them soak in the refrigerator for about 30 minutes. This step can enhance the meat’s tenderness and flavor. After marinating, drain and pat the veal dry with paper towels to remove excess moisture.

Sear the Veal:

• Heat the Pot: In a large, heavy-bottomed pot or Dutch oven, add 1 tablespoon of butter and heat it over medium-high heat.
• Brown the Veal: Add a few pieces of the veal to the pot without overcrowding (you may need to do this in batches). Sear them for about 4-5 minutes, turning occasionally, until they are browned on all sides. This step adds depth of flavor.
• Remove and Set Aside: Once browned, use a slotted spoon to transfer the veal to a plate. Repeat with any remaining veal, adding more butter if needed.

Sauté Aromatics:

• Add Vegetables: In the same pot where you browned the veal, reduce the heat to medium. Add the halved onion, sliced carrots, and crushed garlic.
• Cook Until Softened: Sauté the vegetables for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and the carrots begin to soften. This will infuse the base of the dish with flavor.

Combine Ingredients:

• Return the Veal: Once the vegetables are sautéed, return the browned veal to the pot.
• Add Bouquet Garni: Toss in the bouquet garni, which can be tied with kitchen twine for easy removal later.
• Pour in Liquid: Add the 4 cups of water or chicken broth to the pot, ensuring the veal and vegetables are covered.
• Season: Season with salt and pepper to taste, but be cautious with the salt if using broth, as it may already contain sodium.
• Bring to a Simmer: Increase the heat slightly to bring the mixture to a gentle simmer.

Braise the Veal:

• Cover the Pot: Once it reaches a simmer, cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.
• Cook Slowly: Reduce the heat to low and let the veal braise for about 1 hour. During this time, check occasionally and give it a gentle stir to prevent sticking and ensure even cooking. The veal should become tender and fully cooked.

Cook the Mushrooms:

• Sauté Mushrooms: While the veal is cooking, heat the remaining tablespoon of butter in a separate skillet over medium heat.
• Add Mushrooms: Add the quartered mushrooms and sauté for about 5-7 minutes, or until they are golden brown and tender. Stir occasionally to cook them evenly.
• Set Aside: Once cooked, remove the skillet from heat and set the sautéed mushrooms aside until you’re ready to add them to the stew.

Prepare the Sauce:

• Whisk Cream and Egg Yolks: In a medium bowl, combine the heavy cream and egg yolks. Whisk them together until smooth. This mixture will enrich the sauce, giving it a creamy texture.
• Temper the Mixture: After the veal has finished braising and is tender, remove the pot from heat. Gradually stir a ladleful of the hot cooking liquid into the cream and egg mixture. This step, known as tempering, helps to prevent the eggs from curdling when added to the hot stew.
• Combine with Stew: Slowly pour the tempered cream mixture back into the pot, stirring continuously. Avoid bringing the stew back to a boil after adding the cream, as high heat can cause the sauce to curdle.

Finish the Dish:

• Add Mushrooms: Stir in the sautéed mushrooms into the stew, ensuring they are evenly distributed.
• Adjust Seasoning: Taste the dish and adjust the seasoning with additional salt and pepper as needed. If the sauce seems too thick, you can add a little more broth or water to achieve your desired consistency.

Serve:

• Garnish and Plate: To serve, ladle the Blanquette de Veau into shallow bowls or plates.
• Garnish with Parsley: Sprinkle freshly chopped parsley over the top for a pop of color and freshness.
• Accompaniments: Blanquette de Veau pairs beautifully with steamed rice, mashed potatoes, or buttered noodles. Crusty bread is also excellent for soaking up the creamy sauce.