Veal Stew

• 4 slices slab bacon
• 1 (2- to 3-pound) rump of veal, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups water
• 1 cup cubed carrots
• 1 (14 1/2-ounce) can whole tomatoes, undrained
• 1 (17-ounce) can whole kernel corn, drained
• 6 small onions, halved
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Worcestershire sauce
• 4 medium potatoes, peeled and quartered

1. Cook bacon in a large Dutch oven until crisp; remove bacon, and crumble. Reserve bacon drippings in Dutch oven.
2. Sprinkle veal with salt and pepper; saute veal in drippings until browned. Add bacon, water, carrots, tomatoes, corn, onions, parsley, and Worcestershire sauce; cover and simmer 1 hour. Add potatoes; cover and simmer about 30 minutes.

bacon, rump of veal, salt, pepper, water, carrots, tomatoes, whole kernel corn, onions, parsley, worcestershire sauce, potatoes

Taken from www.myrecipes.com/recipe/veal-stew (may not work)