Veal Stew

1.Ingredients

•1 tablespoon olive oil
•1 medium onion, sliced thin
•1.2-1.5 kg stewing veal, cubed in 1 inch pieces
•2 tablespoons olive oil
•¼ cup all purpose flour
•2 cups white wine
•3 cups chicken broth
•1 bay leaf
•11/2 teaspoon of dried thyme (3-4 sprigs fresh)
•salt and pepper to taste
•2 yellow flesh potato, cubed
•1 sweet potato, cubed
•2 carrots, sliced
•½ -1 cup frozen peas (optional)

2.Directions

1. On medium-high heat, heat 1 tablespoon of olive oil in a medium pot.
2. Add sliced onions and cook until onions begin to soften. Stir occasionally for approximately 10 minutes.
3. While onions are cooking, cube veal into 1 inch pieces.
4. Remove cooked onions from pot and place in a bowl.
5. Add 2 tablespoons of olive oil in pot. Heat for one minute.
6. Add cubed veal pieces and brown evenly.
7. Sprinkle flour over browned veal pieces and toss until well coated (in the pot). Cook for 1-2 minutes. (Colour of stew will depend on how long you brown the flour with the veal)
8. Add the white wine while scraping the bottom of the pot.
9. Add chicken broth, bay leaf, thyme, salt, pepper and cooked onions.
10. Cover slightly and simmer gently for about 45 minutes on medium heat.
11. Add potato cubes and cook for another 10 minutes or until almost done.
12. Add sweet potato cubes and sliced carrots and cook for 5 minutes or until done.
13. Add frozen peas a few minutes before serving.