Instructions

1. Prepare the vegetables: Peel the carrot. Dice the carrot, celery and onion into small (1/8-inch or so) cubes.
2. Prepare the veal: If not cubed already, cut the veal into 1-inch cubes. Dry the veal with paper towels and liberally salt and pepper the pieces.
3. In a medium-sized pot with a lid, heat 2 tbsp of olive oil over a medium-high heat. In small batches, add and brown the veal pieces all over. Do not rush this step or overcrowd the pan. You want a medium-dark sear on all the pieces. Remove to a bowl.
4. Add additional olive oil to the pan, heat and then add the chopped vegetables. Sprinkle with a pinch of salt. Stir, cover and cook over medium heat to “sweat” the vegetables. Stir occasionally until the vegetables are soft and take on a deep rich color.
5. Add the wine and bring to a boil. Stir to scrape up all the brown bits in the pan from when you sautéed the veal.
6. Add the veal back in and then cover with enough chicken broth to cover all the veal pieces. Add the tomato paste and dissolve it into the broth.
7. Bring to a boil and then reduce to a simmer. Taste the hot liquid and add salt and pepper to taste.
8. Cover the pot and simmer for about 1-1/2 hours, gently stirring occasionally. Add more broth if needed to keep the veal covered. 
9. Add the frozen peas and cover the pot. Cook for another 1/2 hour. Check a piece of veal for doneness. It should be falling-apart tender. If it’s still tough, continue to simmer until tender. Do not raise to a high boil as this will dry out the meat. 
10. You can serve this dish immediately or cool, refrigerate and re-heat later.