Creating a delightful veal stew can be achieved by following these straightforward steps:

1. Prepare the Veal: Pat the veal cubes dry and season with salt and pepper. In a bowl, toss the veal with flour until well-coated.
2. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Brown the Veal: Add the floured veal in batches and brown on all sides. This should take about 5-7 minutes. Once browned, transfer to a plate.
4. Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
5. Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for a couple of minutes until it reduces slightly.
6. Add Remaining Ingredients: Stir in the tomato paste, beef or veal broth, thyme, and bay leaf. Return the browned veal to the pot.
7. Simmer the Stew: Bring to a gentle boil, then reduce the heat. Cover and let it simmer for about 1 hour and 15 minutes, or until the veal is tender.
8. Add Peas: If using, stir in the frozen peas about 10 minutes before the stew is done cooking.
9. Adjust Seasoning: Taste and adjust salt and pepper as needed.
10. Rest and Serve: Remove from heat and let the stew rest for about 15 minutes before serving. This helps deepen the flavors.