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1
Cut beef and veal into 2-inch pieces.
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2
Combine flour, kosher salt, and freshly ground black pepper in a small bowl.
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3
Place each piece of meat between two sheets of plastic wrap and gently pound meat to 1/4-inch thickness with flat side of a meat pounder, turning meat over occasionally.
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4
Lightly coat each piece of meat with seasoned flour.
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5
Heat olive oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking.
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6
Saute meat (working in batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes.
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7
Remove meat from pan and set aside.
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8
Add onion, bell pepper, celery, and mushrooms and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes.
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9
Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes.
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10
Return meat to pan.
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11
Add bay leaves, thyme, rosemary, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
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12
Taste broth, and add balsamic vinegar to cut the richness of the braising liquid if desired.
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13
Garnish with chopped fresh parsley.
