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  • Chef Galati's Spezzatino Di Vitello (Veal Stew)

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    Chef Galati's Spezzatino Di Vitello (Veal Stew)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 lb Bacon, sliced, diced
    • 2 lb Veal shoulder, boneless, in 1" cubes
    • 2 Tbsp. Shallots (or possibly onions), chopped
    • 1 med Garlic clove, chopped
    • 3 Tbsp. Flour
    • 2 c. Veal stock (or possibly chickn broth)
    • 1 tsp Salt
    • 1/8 tsp Black pepper
    • 2 c. Red Burgundy wine, divided
    • 1 1/2 tsp Worcestershire Sauce
    • 2 Tbsp. Butter
    • 1/2 lb Mushrooms, small, fresh
    • 1 can Carrots, tiny, whole, draind (14 to 15 ounce. can)
    • 1 lb Onions, tiny, white, cooked

    Directions

    1. Saute/fry bacon in large saucepot till crisp. Remove bacon leaving 2 Tbsp. drippings in pot; set bacon aside. Heat drippings till warm.
    2. Add in veal, a few pcs at a time; brown on all sides; remove and set aside.
    3. Add in shallots and garlic; saute/fry 2 min. Add in flour; cook and stir 1 min. Return veal to pot. Stir in stock, salt, pepper, 1-1/2 c. wine and Worcestershire sauce. Bring to boiling point. Simmer, covered, till veal is tender. about 1-1/2 hrs. In skillet heat butter; add in mushrooms; saute/fry 3 mintues; keep hot. Add in carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 min of cooking. Spoon into serving casserole. Sprinkle with minced parsley, if you like.

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