1    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    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.