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1
Put a 12-inch skillet over high heat and, a minute later, add the oil and butter.
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2
Add the meat in one layer (if you use the larger amount of meat, you may have to cook in batches to cook only in one layer; its worth the effort).
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3
Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
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4
Add the tarragon, onions, and some salt and pepper.
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5
Cook, stirring occasionally, until the onions soften and any bits of meat stuck to the bottom of the pan are released, about 5 minutes.
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6
Add the liquid (but dont add too much liquid; the meat and onions generate plenty of their own as the covered meat simmers gently), stir, reduce the heat to low, and cover.
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7
Cook for 30 to 40 minutes, or until the veal is tender.
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8
Uncover, add the peas, and raise the heat to medium.
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9
Cook for about 5 minutes more, until the peas are done.
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10
Taste and adjust the seasoning if necessary and serve.
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11
Veal Stew, Provencal Style: In step 1, use all olive oil.
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12
In step 2, omit the tarragon and onions, adding instead 2 garlic cloves, peeled and crushed; 20 fresh basil leaves, roughly chopped; 2 cups seeded and chopped tomato (canned is fine, lightly drained); and 1 cup good-quality black olives; omit the wine or water.
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13
Add the salt and pepper and cook as directed.
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14
In step 3, omit the peas; uncover and reduce the liquid if necessary until the stew is thick.
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15
Garnish with more chopped basil.
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16
Veal Stew with Paprika: In step 1, use all butter (or grapeseed, corn, or other light oil).
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17
In step 2, omit the tarragon; add 2 garlic cloves, peeled and crushed, and 2 teaspoons good-quality paprika.
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18
Add salt, pepper, and liquid and cook as directed.
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19
In step 3, omit the peas and stir in 1 cup sour cream and more paprika if necessary.
