Cook the veal in hot oil for a few minutes.
Add the onion, carrot and Vegeta Beef Stock Powder. Cover with water and stew on mild heat until the meat softens.
Mix corn flour with about 50 ml of water and add to the stew.
Add wine and peas, continue to cook for a few more minutes.
Complete the recipe by adding parsley.
Serve hot with mashed potato.
For the preparation of this meal veal blade or brisket can also be used, however the cooking time will be longer. When using veal round, it is quicker.