Heat the oil in a frying pan and brown the veal over moderate heat, turning occasionally. Transfer the meat peices to a flameproof casserole or dutch oven and add the bouquet garni, salt and pepper. Add enough boiling water to cover the meat completely. Cover. Simmer for 1 1/2 hours, stirring occasionally. After 30 minutes, stir in all of the vegetables, along with the sugar. After 1 hour, remove the bouquet garni from the stew. This dish is also delicious when made with canned peas and winter vegetables. It is the type of dish which is always appreciated, even when re-heated.
