Cook bacon in a large Dutch oven until crisp; remove bacon, and crumble. Reserve bacon drippings in Dutch oven.
Sprinkle veal with salt and pepper; sauté veal in drippings until browned. Add bacon, water, carrots, tomatoes, corn, onions, parsley, and Worcestershire sauce; cover and simmer 1 hour. Add potatoes; cover and simmer about 30 minutes.
Oxmoor House Homestyle Recipes
