While the meat is cooking, blanch the julienned carrots, turnips, peas, beans, and zucchini until tender in separate batches of salted, boiling water. As each is cooked, drain well, shock in ice water, and drain again. If desired, peel the peas.
When the meat is tender, remove it from the saucepan and set aside. Reduce the cooking liquid by about three-fourths. Strain the liquid through a chinois. Place the cooking liquid back into the saucepan along with the meat and vegetables. Season with salt and pepper and gently reheat.