2 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/2 pounds veal, cut into 1-inch cubes
olive oil
16 ounces sliced mushrooms
1 cup water
8 to 12 small white onions
16 ounces baby carrots or carrots sliced in 1-inch pieces
1 package (10 ounces) frozen peas, or about 1 1/2 cups
4 puff pastry shells

In a food storage bag or large bowl, combine flour, salt, and pepper. Add veal cubes and toss to coat thoroughly. Heat olive oil in a 5-quart Dutch oven or kettle. Cook the coated veal cubes in 2 batches, until browned. Remove to a bowl as the veal browns. To the drippings in pan, add mushrooms. Add a little more oil or butter if needed. Cook over low heat until tender and lightly browned.
Add veal back to pan, along with water, onions, and carrots. Bring to a boil over high heat. Reduce heat to low; cover and simmer for 1 hour, or until veal is tender. Stir in the frozen peas and cook for about 10 minutes longer, or until peas are tender.

Meanwhile, prepare puff pastry shells. Serve stew in and around the baked puff pastry shells.
Serves 4.