1 1/2 lb. veal
1 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, minced
1 tbsp. parsley, chopped
1/4 tsp. cinnamon
Salt and pepper to taste
1 can tomatoes
1 lb. pkg. frozen peas

Saute onions and garlic in olive oil. Remove onions and set aside. Cut veal into cubes and season. Cook until lightly browned. Drain off the grease. Add 1 can tomatoes, chopped and about 1/4 tsp. cinnamon. Add parsley and about 1/2 to 1 cup water. Let simmer about 1/2 hour. Add 1 lb. pkg. frozen peas to the stew and simmer about 15 minutes. This stew goes well with olive oil and vinegar salad, crusty bread and white dry wine.