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
How to Make It
Cook bacon in a large Dutch oven until crisp; remove bacon, and crumble. Reserve bacon drippings in Dutch oven.
Sprinkle veal with salt and pepper; sauté 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.