Veal Stew

1/2 lb veal cubed
1/2 med onion
1 rib celery
1-2 carrots
2-3 med potatoes
1 tbsp olive oil
1 tbsp butter
1/2 tsp chicken bullion granules
dash salt and pepper
pinch rosemary and thyme
1 tbsp flour

Sear cubed veal in olive oil and butter over high heat in stewpot. Add vegetables and brown lightly. Add water to cover and seasonings and bullion. Lower heat and simmer covered 30-45 min. Options: you can also add one or more of: 1/2 cup wine, a few mushrooms, a teaspoon tomato paste or 2-3 tbsp of tomato sauce. When the vegetables are done, make a paste of 2-3 tbsp liquid and the 1 tbsp flour and whisk into the stew, bring to boil to cook raw taste out of flour. Serve with buttered bread.
Tip: buy veal and lamb when they get marked down for quick sale when they are often less than beef or pork.

Lamb Stew
Follow the instructions for veal stew but use less oil and butter. Don't use any of the other options. Fresh or frozen shelled green peas are good instead.