Veal stew with oranges, carrots & mushrooms

8 Servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
1¾ pounds Mushrooms; halved
4 pounds Veal stew meat; cubed
⅓ cup Flour; all-purpose
2 mediums Onions; chopped
2 mediums Oranges
1 cup Chicken broth
3 cloves Garlic; minced
1 pounds Baby carrots; peeled
1 teaspoon Salt
¼ teaspoon Black pepper

Directions

1. Warm 1 tablespoon of the oil in 8-quart Dutch oven over medium-high heat. Add mushrooms; cook 7 minutes, or until slightly browned. Remove mushrooms and their liquid to medium bowl.

2. In large plastic or paper bag, coat veal with flour in 2 batches, shaking off excess. Place in single layer on wax paper 3. Warm 2 tablespoons of the oil in same Dutch oven over medium-high heat. Add veal in batches to make sure pan is not crowded. Cook until browned on all sides. Remove to large plate.

4. Warm remaining 1 tablespoon of oil; add onion and cook 3 minutes, stirring occasionally. Meanwhile, with vegetable peeler, remove 2 strips (about 5 inches long) of peel from oranges, then squeeze ¾ cup of juice; set aside.

5. Reduce heat; add orange juice and broth, stirring to scrape up brown bits. Stirin browned veal and juices, orange peel and garlic.

Cover; bring to a boil. Reduce heat and simmer 1 hour, or until veal is tender, stirring occasionally.

6. Stir in mushrooms with their liquid and carrots; cover and simmer 20 minutes, or until carrots are tender Add salt and pepper.

Dinner Plan: Remove ½ of stew to microwaveproof container; cool, then freeze for later use. Serve remaining stew. (Approximate microwave times: Defrost 35 minutes; reheat 8 minutes, stirring once or twice.)

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