Roll the veal and chicken in the flour, seasoned with salt and pepper.
Heat a sauceppan, and brown meats in the melted butter and olive oil, then remove from the pan.
Add the onion and cook until golden (adding more oil if necessary), then the bacon and garlic and cook gently for a few minutes.
Return the meat to the pan, add the wine and reduce over high heat. Add the stock, peppercorns, bay leaves and thyme.
Bring to the boil, turn to a simmer and cook for 1 hour.
Add the vegetables, season and simmer for a further 2 ½ hours.
Garnish with chopped fresh parsley and serve with potatoes or steamed grain.
From this base, you can change the meat, alter the stock and wine, and use whatever herbs and root vegetables that take your fancy.