Categories: Stews, Meats 
      Yield: 6 servings 
  
      1 ea Slice bacon 
      2 T  Chopped parsley 
      2 T  Flour 
      1 T  Tomato paste 
      1 t  Salt 
      2 t  Red wine vinegar 
    1/8 t  Pepper 
      1 t  Rosemary 
  1 1/4 lb Cubed veal shoulder 
    1/2 t  Marjoram 
      2 ea Cloves garlic, minced 
    1/4 t  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.