Cut 1814 g veal shoulder into 5 cm cubes; blanch 2 minutes in salted water, drain, rinse.
Dice 227 g onion and 4 carrots; sweat gently in butter 4 minutes without browning until softened.
Sprinkle 16 g flour over vegetables, stir 2 minutes to coat; add blanched veal, 1 L water, 1 g thyme, salt, pepper.
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