Like many other stews, this seems to taste better when reheated the day after it is made.
Preheat oven to 350 degrees. Dredge veal in flour. Melt butter in oven-proof casserole and saute veal, leeks, and onion over low heat until brown. Add celery, green peppers, carrots, stock, and wine; cover and bake 45 minutes or until veal is tender. Spoon out ½ cup stew liquid and cool slightly. Add to egg yolks, blend with whisk, and pour mixture back into stew. Season with salt and pepper. Reheat but do not boil.