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The original was posted on /r/askculinary by /u/These_Trust3199 on 2023-09-21 02:30:19.

I have a recipe for veal blanquette that calls for veal breast, but a lot of stores I’ve looked at only have veal “stew meat”. Maybe the answer is obvious here since blanquette is a stew, but I really want this blanquette to come out right and I don’t normally cook with veal. Will it be noticeably different if I use stew meat instead of breast?