Instructions: 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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