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

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.

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