Name: Creamy Veal Stew
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 6 serving(s)
Ingredients: 2.2 lb (1 kg) veal shoulder, cubed; 3 tbsp (45 ml) olive oil; 2 shallots, chopped; 2 garlic cloves, thinly sliced; 1/2 cup (125 ml) white wine; 3 cups (750 ml) chicken broth; 1 bay leaf; 4 tsp cornstarch; 1 cup (250 ml) 18% cream; 3 red potatoes, unpeeled and cubed; 3 carrots, peeled and cut into half-moons 1/4 inch (1/2 cm) thick; 2 white turnips, peeled and cut into 1/2-inch (1 cm) wedges

Preparation

In a large pot or Dutch oven over medium-high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.
In the same pot, brown the shallots and garlic. Deglaze with the wine and let reduce by half. Add the broth, bay leaf and meat. Bring to a boil. Cover and let simmer over medium-low heat for 1 hour. Adjust the seasoning.
In a bowl, dissolve the cornstarch in the cream. Add the cream mixture and vegetables to the pot. Bring to a boil. Cook over medium-low heat, uncovered, for 25 minutes or until the meat and vegetables are tender, stirring occasionally.