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1
Sprinkle the veal with salt and pepper.
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2
Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes.
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3
Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat.
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4
Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
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5
Add the carrots, onion and garlic to the meat and stir.
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6
Cook 10 minutes and sprinkle with flour, salt and pepper, stirring.
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7
Tie the thyme, parsley and bay leaf into a bundle and add it.
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8
Add the wine and sugar and bring to the boil.
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9
Cover and let simmer over low heat about one and one-half hours.
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10
Remove and discard the herb bundle.
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11
Add the marc de bourgogne and cook about three minutes longer.
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12
Serve with croutons, if desired, on the side.
