4 tbsp. vegetable oil
20 sm. white onions, peeled
1/2 lb. mushrooms, cut in quarters
2 1/2 lb. veal shoulder, cut in 1-inch cubes
Salt and pepper
2 tbsp. flour
2 tbsp. tomato paste
1 clove garlic, pressed
1 c. dry white wine
1 (10 oz.) can chicken broth
1 Bouquet Garni (2 sprigs parsley, 1 rib celery with leaves, and 1 bay leaf tied together)
1 tsp. thyme
1 pt. cherry tomatoes
1 tbsp. chopped parsley

Heat oil in heavy casserole pot. Add onions and mushrooms. Saute until brown. Remove from pot. Add veal cubes in batches and brown on all sides.

Return all meat to pot. Season with salt and pepper. Sprinkle flour over top. Combine well, add tomato paste, garlic, wine, chicken broth, Bouquet Garni and thyme. Bring to boil. Reduce and simmer 1 hour. Add mushrooms and onions; simmer 30 more minutes. Add cherry tomatoes, cook 5 minutes more. Sprinkle with parsley. Serve with French or garlic bread. Serves 6.