Veal Stew

• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon canola oil
• 1 1/2 lbs veal shoulder, cut into 1 1/2-inch pieces
• 1 garlic clove, crushed
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon flour
• 1 (13 3/4 ounce) can chicken broth
• 1 1/2 cups carrots, sliced thinly diagonally (1/2 lb.)
• 1 cup celery, sliced thinly diagonally (1/4 lb.)
• 3 medium potatoes, pared and cut into 1 to 1 1/4-inch pieces (3/4 lb.)
• 1 (10 ounce) package frozen peas, thawed
• 2 tablespoons parsley, chopped

1. In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
2. As they brown, remove to a bowl. Takes about 15-20 minutes in all.
3. Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
4. Sprinkle flour over meat, stirring until well blended.
5. Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
6. Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
7. Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.

butter, canola oil, veal shoulder, garlic, marjoram, salt, pepper, flour, chicken broth, carrots, celery, potatoes, frozen peas, parsley

Taken from www.food.com/recipe/veal-stew-254285 (may not work)