Cut the beef and veal into 2-inch pieces. Combine the rub and flour in a small bowl. Lay the pieces of meat on a work surface or large cutting board and lightly coat with the seasoned flour. Lightly pound the meat with a meat mallet. Turn the meat pieces over and repeat the process.
Heat the oil in a large cast-iron pot or enameled cast-iron Dutch oven over medium-high heat. Add the meat and, stirring constantly, brown evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery and continue to stir, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine. Reduce heat to medium and cook, partially covered, stirring occasionally, for about 1 1/2 hours, or until the meat is very tender.
Remove the bay leaves, add the green onions and parsley, and serve immediately.
Yield: 6 servings