Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             pounds  veal shoulder
     1/2           cup  olive oil
  1              pound  onion
  2          teaspoons  garlic
     1/2           cup  flour
  8             ounces  tomato puree
  6               cups  brown stock
  2               cups  dry white wine
     1/4      teaspoon  thyme
  1                     celery leaves
  1              pound  celery
  1              pound  carrot
  1              pound  pearl onions
  8             ounces  canned tomatoes
  8             ounces  frozen peas

Preparation:

cut meat into 1-inch cubes heat oil in a brazier, over a high flame add meat and sear to brown well on all sides add onions and garlic, heat and stir until onions are golden brown add the flour and stir to make a roux reduce flame to medium heat and stir to a light brown color stir in tomato puree, white wine, and stock bring to a boil, reduce heat, and simmer until thickened tie the bay leaf, thyme, and celery leaves in cheesecloth for a sachet add the sachet to the thickened sauce cover and place into a 325 degree oven for 1-1/2 to 2 hours, until tender simmer the carrots, celery, and onions separately in boiling salted water, until just tender, and drain well remove the sachet from the stew season to taste degrease as necessary serve hot, garnished with vegetables

Nutritional Information:

196 Calories (kcal); 9g Total Fat; (42% calories from fat); 17g Protein; 9g Carbohydrate; 68mg Cholesterol; 197mg Sodium