Heat olive oil in a large heavy-bottomed Dutch oven over medium heat. Place ½ cup of flour on a plate. Season flour with salt and pepper. Dredge pieces of veal stew meat in flour until covered on all sides. Shake off excess flour.

Working in batches so as not to overcrowd the meat, brown the veal pieces until golden brown on all sides.  The meat will not be cooked through at this point. When the pieces of meat have been browned, remove them from the pot and set aside.

Add the onion, garlic and carrot to the oil in the pot and stir to coat. Using a wooden spoon, scrape up the brown bits on the bottom of the pot. Continue to sauté the vegetables over medium-low heat until soft, approximately 5-10 minutes.  Season with salt and pepper and the dried sage and thyme.

When the vegetables have softened, return the veal stew meat and any liquid that has collected to the pot. Add the wine and chicken broth. Crush the whole canned tomatoes with your fingers and add them to the pot. Turn then heat up and bring the stew to a boil. Once it is boiling, turn the heat down and simmer, stirring occasionally, until the veal is cooked through, approximately 15-20 minutes.