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Veal Stew

Yield 8 to 10 servings


  • 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

How to Make It

  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; 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.

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