Chef Galati's Spezzatino Di Vitello (Veal Stew)

100 minutes Prep: 15 minutes Cook: 85 minutes

305 calories per serving view nutrition facts

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1/4	pound	bacon	, diced
2	pounds	veal shoulder	boneless, in 1" cubes
2	tablespoons	shallots	(or onions)
1	each	garlic clove	medium, minced
3	tablespoons	flour, all-purpose
2	cups	beef stock	(or chicken broth), prefer veal stock if possible
1	teaspoon	salt
1/8	teaspoon	black pepper
2	cups	red burgundy wine	divided
1 1/2	teaspoons	worcestershire sauce
2	tablespoons	butter
1/2	pound	mushrooms	small, fresh
1	can	carrots	tiny, drained, (14 to 15 oz. can)
1	pound	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; sauté 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; sauté 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.

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Serving Size 342g

Amount per Serving

Calories 305 53% of calories from fat