Name: Veal Stew
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Stews, Meats	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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