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.