Ingredients

  2-1/2 pounds veal for stew, cut into 1-inch pieces

  1/3 cup all-purpose flour

  1/2 teaspoon salt

  1/2 teaspoon pepper

  3 tablespoons olive oil

  1 large onion, coarsely chopped

  3 large cloves garlic, minced

  1 can (13-3/4 to 14-1/2 ounces) ready-to-serve chicken broth

  2 teaspoons dried thyme

  1 package (1 pound) baby carrots

  1 pound small new red-skinned potatoes, halved

  1 cup frozen peas

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Directions

Combine flour, salt and pepper. Lightly coat veal with flour mixture. Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.

Add onion and garlic to Dutch oven; cook and stir 1 minute. Add veal, broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.

Add carrots and potatoes; continue cooking, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through.