1 1/2 lbs. veal for stew, cut into 1 1/2 inch cubes
1/3 c. flour
2 tbsp. vegetable oil
2 c. water
1/2 c. dry white wine
2 tsp. instant beef bouillon granules
2 lg. garlic cloves, minced
1 tsp. dried thyme leaves
1 tsp. salt
1/8 tsp. white pepper
1 pkg. (16 oz.) frozen vegetable mixture (broccoli, green beans, pearl onions, and red pepper), defrosted

Dredge veal for stew in flour. Heat oil in Dutch oven. Brown veal cubes in batches; return to pan. Add water, scraping browned bits from bottom of pan.

Add wine, bouillon granules, garlic, thyme, salt and pepper; bring to a boil. Reduce heat to low; cover tightly and simmer 55 minutes. Add vegetables and continue cooking, covered, 5 minutes. 6 servings.