French Veal Stew (Blanquette de veau)

Ingredients

• 2.6 pounds veal shoulder
• 68 fl oz water
• 1 bouquet garni
• 3 garlic cloves
• 1 onion
• 5 carrots
• 2 Tablespoons oil
• 2 Tablespoons starch of your choice
• Pinch of sea salt

Instructions

1. 1

   Peel the onion, garlic cloves and carrots and cut the veal in large cubes.

2. 2

   Pour the water in a large Dutch oven, add a pinch of salt, the bouquet garni, onion and carrots. Add the veal.

3. 3

   Bring to a boil and simmer for 40 minutes or until the meat is tender.

4. 4

   Once the meat is cooked you can prepare the blanquette sauce. To do so: take two cups of the blanquette broth, put the starch in a saucepan with the coconut oil. Turn on the stove to medium high heat and start stirring with a whisk. Add the blanquette broth slowly while still whisking.

5. 5

   Keep adding the rest of the 2 cups of blanquette broth slowly while still whisking.

6. 6

   Let the mixture cook until it thickens, whisking regularly.

7. 7

   Drain the meat and carrots (you can set aside the rest of the broth to use for something else) put them in a large bowl and add the sauce on top of it. And voilà!Bon appétit !