On medium-high heat, heat 1 tablespoon of olive oil in a medium pot.
Add sliced onions and cook until onions begin to soften. Stir occasionally for approximately 10 minutes.
While onions are cooking, cube veal into 1 inch pieces.
Remove cooked onions from pot and place in a bowl.
Add 2 tablespoons of olive oil in pot. Heat for one minute.
Add cubed veal pieces and brown evenly.
Sprinkle flour over browned veal pieces and toss until well coated (in the pot). Cook for 1-2 minutes. (Colour of stew will depend on how long you brown the flour with the veal)
Add the white wine while scraping the bottom of the pot.
Add chicken broth, bay leaf, thyme, salt, pepper and cooked onions.
Cover slightly and simmer gently for about 45 minutes on medium heat.
Add potato cubes and cook for another 10 minutes or until almost done.
Add sweet potato cubes and sliced carrots and cook for 5 minutes or until done.
Add frozen peas a few minutes before serving.
If you are planning to eat the stew the same day it is prepared, go ahead and add the peas just a few minutes before serving. I add a handful of frozen peas when I reheat the stew, just before serving.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from recipe in The Montreal Gazette