Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Slice bacon
2 tb Chopped parsley
2 tb Flour
1 tb Tomato paste
1 ts Salt
2 ts Red wine vinegar
1/8 ts Pepper
1 ts Rosemary
1 1/4 lb Cubed veal shoulder
1/2 ts Marjoram
2 ea Cloves garlic, minced
1/4 ts Thyme
2 c Water
1/2 lb Small white onions, peeled
1/2 c Dry red wine
1/2 lb Small mushrooms

This is a really rich, flavorful stew and goes GREAT with the stuffed
onions (given below) and some french bread In a large non-stick
saucepot, cook bacon until crisp. Remove from pan, crumble and set
aside.
Sift together flour, salt pepper. Lightly coat veal cubes with
this. Add veal to saucepot and brown lightly on all sides. Add garlic
and stir for 30 seconds.
Add 1 1/2 cps water, wine, parsley, tomato paste, vinegar and herbs.
Stir in onions. Bring to a boil then cover simmer for 45 minutes.
Add remaining 1/2 cp water, mushrooms and reserved bacon. Cover
simmer another 15 minutes.

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