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.