Traditional Quebec Veal Stew | Quebec Veal

Ingredients

• 1 Quebec Veal blade roast, 1 kg (2 lb)
• 1 whole clove of garlic
• 500 ml (2 cups) prepared concentrated veal stock
• 500 ml (2 cups) boiling water
• 1 herb bouquet (thyme, laurel and fresh parsley tied)
• Salt and ground pepper
• Oil or butter in sufficient quantity
• 1 1/2 kg (12 cups) vegetables cut to taste (carrots, onion, celery, rutabaga, cabbage, potatoes, etc.)