|Veal||1 Pound, cut into chunks|
|Flour||1⁄2 Cup (8 tbs)|
|Bacon slices||2 , diced|
|Onion||1 Small, sliced|
|Fresh thyme||1⁄4 Teaspoon|
|White wine||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
1) Dip the veal in the flour, coating thoroughly. Cook bacon in a Dutch oven over a medium flame. Remove bacon to paper towel, and brown the veal, one-half at a time, in the bacon drippings. Remove veal when browned.
2) In the same Dutch oven, cook the onions in the oil until the onions are transparent. Add thyme, and salt, and cook for 5 to 7 minutes. Stir in the white wine and the water, then add the browned veal.
3) Heat over high flame until the stew begins to boil. Reduce flame to a low setting and simmer for 1 to 1 1/4 hours, or until veal is tender. Break apart bacon, sprinkle the pieces over the stew and serve