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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.