Spezzatino (Veal Stew)

In a medium bowl, toss the veal cubes with the flour until the veal is well coated. Heat the oil in a large skillet over medium high heat. Add the veal and cook until it begins to brown, about 5 minutes.

Add onion, garlic and rosemary and cook for about 2 minutes more, just until the onion begins to soften.

Add the white wine, and stir to deglaze the pan, about 2 minutes. Add the tomatoes, 1/3 cup water, carrots, and tomato paste. Cover and reduce heat to the lowest setting.

Cook the stew for 1 to 1 1/2 hours, checking and stirring occasionally, until the meat is soft and fully cooked. Add additional water if needed to keep the stew from drying out. Serve warm.