1 kg Veal

     30 g  Butter

      1 tb Oil

  1 1/2 tb Plain flour

      2 c  Water

      2    Beef stock cubes

    1/4 c  Tomato paste

      2    Garlic cloves, crushed

      1 ts Dried marjoram leaves

      2    Carrots, sliced

      2    Celery sticks, sliced

      2    Potatoes, quartered

  1 1/2 c  Frozen peas

  Remove all fat and sinew from the veal, cut veal into bite-sized pieces.
  Heat butter and oil in large saucepan, add veal in a single layer and cook,
  stirring until golden brown all over (If necessary, cook veal in batches).
  Remove the veal from the pan and drain all but 2 tablespoons of fat from
  the pan.
  Add flour, cook stirring for 1 minute.   Stir in water and crumbed stock
  cubes, tomato paste, garlic and marjoram. Bring to the boil, cook 1 minute.
  Return the veal to the pan, cover, simmer for 20 minutes (or transfer the
  mixture to a shallow ovenproof dish, cover, microwave on MEDIUM for 15
  minutes).
  Add carrots, celery and potatoes, simmer for a further 30 minutes or until
  vegetables are tender  (or microwave covered on HIGH for about 15 minutes)
  Add peas, cook for a further 5 minutes (or microwave covered on HIGH for 3
  minutes).
  NOTES:  Any cut of veal can be used for this recipe, for example stewing
  veal, chops or any cut of steak.
   Ragout can be made the day before required.  It can be frozen for up to 2
  months;  thaw in refrigerator before reheating.
  Source:  Australian Womens Weekly "French Cooking Made Easy" Posted by:
  Mike Kear