Chef Galati's Spezzatino

• 1/4 pound bacon sliced
• 2 pounds veal shoulder boneless, cubed
• 2 tablespoons shallots minced
• 1 medium garlic cloves
• 3 tablespoons flour, all-purpose
• 2 cups beef stock prefer veal stock if possible
• 1 teaspoon salt
• 18 teaspoon black pepper
• 2 cups red burgundy wine divided
• 1 1/2 teaspoons worcestershire sauce
• 2 tablespoons butter
• 1/2 pound mushrooms
• 1 can carrots
• 1 pound onions cooked

1. Saute bacon in large saucepot until crisp.
2. Remove bacon leaving 2 tablespoons drippings in pot; set bacon aside.
3. Heat drippings until hot.
4. Add veal, a few pieces at a time; brown on all sides; remove and set aside.
5. Add shallots and garlic; saute 2 minutes.
6. Add flour; cook and stir 1 minutes.
7. Return veal to pot.
8. Stir in stock, salt, pepper, 1 1/2 cups wine and Worcestershire sauce.
9. Bring to boiling point.
10. Simmer, covered, until veal is tender.
11. about 1 1/2 hours.
12. In skillet melt butter; add mushrooms; saute 3 mintues; keep warm.
13. Add carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 minutes of cooking.
14. Spoon into serving casserole.
15. Sprinkle with chopped parsley, if desired.

bacon, veal shoulder, shallots, garlic, flour, beef stock, salt, black pepper, red burgundy wine, worcestershire sauce, butter, mushrooms, carrots, onions

Taken from recipeland.com/recipe/v/chef-galatis-spezzatino-44284 (may not work)