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
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.