Title: Chef galati's spezzatino di vitello (veal stew)
 Categories: Main dish, Sthrn/livng
      Yield: 6 Portions
 
    1/4 lb Bacon; sliced, diced
      2 lb Veal shoulder; boneless,
           -in 1" cubes
      2 tb Shallots (or onions); minced
      1 md Garlic clove; minced
      3 tb Flour
      2 c  Veal stock (or chickn broth)
      1 ts Salt
    1/8 ts Black pepper
      2 c  Red Burgundy wine; divided
  1 1/2 ts Worcestershire Sauce
      2 tb Butter
    1/2 lb Mushrooms; small, fresh
      1 cn Carrots; tiny, whole, draind
           -(14 to 15 oz. can)
      1 lb Onions; tiny, white; cooked
 
  Saute bacon in large saucepot until crisp.  Remove bacon leaving 2
  tablespoons drippings in pot; set bacon aside.  Heat drippings until
  hot. Add veal, a few pieces at a time; brown on all sides; remove and
  set aside. Add shallots and garlic; saute 2 minutes.  Add flour; cook
  and stir 1 minutes.  Return veal to pot. Stir in stock, salt, pepper,
  1-1/2 cups wine and Worcestershire sauce.  Bring to boiling point.
  Simmer, covered, until veal is tender. about 1-1/2 hours.  In skillet
  melt butter; add mushrooms; saute 3 mintues; keep warm.  Add carrots,
  onions, mushrooms, bacon, and remaining wime to stew during last 5
  minutes of cooking. Spoon into serving casserole.  Sprinkle with
  chopped parsley, if desired.