Brown veal in a 5 quart Dutch oven
, a third at a time in hot oil. Return all meat to oven. Add mushrooms, onions, basil, tomatoes, green and red peppers, salt and pepper. Bring to a boil, then reduce
to a simmer
. Simmer, covered for 40 minutes. Stir in parsely and raisins. Cook for 5 minutes more or until vegetables and veal are tender. Serve in bowls, garnishing with parsely if desired.