Veal Stew with Bacon, Wine, and Vegetables

1 package veal scallopini (thin strips), approximately ½ lb.
½ lb. gluten free bacon, or more as needed (approximately ½ regular package)
A few tablespoons brown or white rice flour (for dredging, as well as thickener for the sauce)
9 or 10 small pearl onions, peeled (whole)
1 ½ cups chicken broth (be sure it´s gluten and casein free)
½ cup dry red wine
1 to ¼ cups unpeeled, quartered, small brown or yellow skinned potatoes (about 3-6 potatoes, depending on size)
1 8-ounce package mushrooms, washed and halved
Salt and fresh ground pepper to taste
½ (heaping) teaspoon crushed thyme

Wash and dry veal, and pound very thin with a mallet. Roll each piece of veal up, and wrap with a piece of bacon. Dredge the meat in a few tablespoons rice flour. Heat bacon fat (about ½ piece bacon) in a large, heavy skillet. Add the meat and the onions and cook, stirring occasionally, so they brown on all sides. (You may add extra bacon fat or vegetable oil if needed). Remove meat and onions with a slotted spoon. Drain all but 1 tablespoon of fat. Stir in ½ tablespoon rice flour, until smooth. Add the chicken broth and the red wine, stirring. Return the meat and the onions to the pot; (if desired, stick a toothpick into each piece of veal, as the bacon tends to unravel during cooking). Cover and simmer for ½ hour, stirring occasionally. Add the potatoes and mushrooms, and cook another 1 to 1 ½ hours, or until sauce is thickened and the veal is very tender (it should melt in your mouth). Shortly before serving, season with salt, pepper, and crushed thyme to taste. (Approximately 3-4 servings)