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

• 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