2 lbs. boneless veal stew meat, trimmed & cut in 1-inch pieces
4 1/2 c. chicken broth
1 med. onion, studded with 2 whole cloves
1 lg. celery, cut in 2 pieces
1 lg. carrot, cut in 2 pieces
1 bay leaf (1-inch long)
3 tbsp. flour, mixed with 1 c. heavy cream
1 lb. thin-skinned potatoes, cut in 1/4-inch slices (3 c.)
1 can sliced mushrooms, drained
1 c. water
1/8 tsp. pepper
2 tbsp. parsley, chopped

Bring to boil in 5-quart pot: veal, broth and water. Cook 5 minutes, skimming foam. Add onion, celery, carrot and bay leaf. Partially cover pot and simmer 45 minutes, until meat is almost tender. Discard vegetables from pot. Stir flour and cream; add to liquid in pot and stir until simmering. Add remaining ingredients. Simmer, uncovered, 15 minutes, or until potatoes are tender and stew has thickened.