Country Style Veal Blanquette

Ingredients

• 500 g (1 lb) Quebec Veal cubes
• 500 ml (2 cups) prepared concentrated veal stock or chicken broth
• 500 ml (2 cups) water
• 500 g (2 cups) vegetables, cut into pieces (carrots, fresh peas, celery, beans or string beans, potatoes, sweet potatoes, mushrooms, etc.)
• 50 ml (1/4 cup) white wine (optional)
• Salt and pepper to taste

Bechamel Sauce

• 1 litre (4 cups) milk
• 1 onion, thinly sliced
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and pepper to taste
• 115 g (1/2 cup) butter
• 90 g (1/4 cup) flour