Creamy Veal Stew
30 MIN
1 H 45 MIN

Creamy Veal Stew


  • 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


  1. 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.
  2. 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.
  3. 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.