Veal Stew

3 Ib boneless veal shoulder, cut in 1-inch cubes
2 T four
4 medium onions, peeled and quartered
1-1/2 C diced celery
4 carrots, sliced
1 C low-sodium chicken broth
1/2 C water
1/2 C dry white wine
1/8 tsp rosemary
1 lb fresh mushrooms, sliced
1/4 C chopped fresh parsley

Shake the veal and flour together in a plastic bag or covered container until veal is evenly coated; discard excess flour. Brown veal in a large skillet over medium heat. Stir in onions, celery, carrots, chicken stock, water, wine, and rosemary. Bring to a boil; reduce heat and simmer, covered, until veal is tender, about 1 to 1-1/2 hours. Sauté mushrooms and add to the stew. Stir in parsley.