• Prep Time:
  • Cooking Time:
  • Serves: 6 Portions

Chef Galati's Spezzatino Di Vitello (Veal Stew)

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 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.

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