Beef or Veal Stew

Bahan-bahan

2 lbs beef or veal for stew, cubed boneless veal shoulder

salt

white pepper

paprika

2 tablespoons butter or margarine

1 tablespoon salad oil

1 chopped onion

2 28 oz cans of whole tomatoes

1 small bag of baby carrots

2 cans of peas

1 tbsp tarragon spice

1 cup dry white eduardo or Goya wine

Petunjuk

Sprinkle veal with salt, white pepper, and parika.

Heat butter with oil in a large heavy frying pan or Dutch oven and brown veal lightly on all sides.

Add onion, tomato, carrot, tarragon and wine.

Bring to a boil, cover, reduce heat, and simmer until veal is very tender (about 1 1/2 hours)

Mix in peas and cook, uncovered, 5 to 8 minutes longer, until they are just tender.

Salt to taste. Sprinkle with parsley and serve.