Title: Veal stew
 Categories: Stews, Meats
      Yield: 6 Servings
 
      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.