3 lbs. veal for stew, cut into cubes
1/2 c. butter or olive oil
2 c. sliced onions
1 can chicken broth
3/4 c. white cooking wine
2 bay leaves
3 cloves garlic
1 lb. can tomatoes, drained
6 carrots, sliced
2 lbs. potatoes, diced
Salt and pepper to taste

Brown veal and onions. Pour in chicken broth and scrape pan. Over high heat, add wine, garlic, bay leaf, tomatoes. Cover and simmer 2 hours. Add carrots and potatoes and simmer until tender.