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1
Season veal with salt and pepper.
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2
Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat.
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3
Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch.
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4
Transfer veal to plate.
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5
Add onion and remaining 2 tablespoon butter to Dutch oven and saute until onion is tender, about 3 minutes.
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6
Return veal and any juices on plate to Dutch oven.
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7
Sprinkle flour over veal and stir 2 minutes.
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8
Pour in wine and bring to boil.
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9
Add chicken broth and thyme.
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10
Reduce heat to medium-low and simmer 25 minutes.
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11
Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes.
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12
Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes.
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13
Stir in peas and bring to boil.
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14
Season to taste with salt and pepper and serve with rice.
