Creamy Veal Stew | RICARDO

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