veal stew with oranges, carrots and mushrooms

How To Make veal stew with oranges, carrots and mushrooms

• 1

  Warm 1 tablespoon of the oil in 8-quart dutch oven over medium-high heat.
• 2

  Add mushrooms; cook 7 minutes, or until slightly browned.
• 3

  Remove mushrooms and their liquid to medium bowl.
• 4

  In large plastic or paper bag, coat veal with flour in 2 batches, shaking off excess.
• 5

  Place in single layer on wax paper.
• 6

  Warm 2 tablespoons of the oil in same dutch oven over medium-high heat.
• 7

  Add veal in batches to make sure pan is not crowded.
• 8

  Cook until browned on all sides.
• 9

  Remove to large plate.
• 10

  Warm remaining 1 tablespoon of oil; add onion and cook 3 minutes, stirring occasionally.
• 11

  Meanwhile, with vegetable peeler, remove 2 strips (about 5 inches long) of peel from oranges, then squeeze 3/4 cup of juice; set aside.
• 12

  Reduce heat; add orange juice and broth, stirring to scrape up brown bits.
• 13

  Stir in browned veal and juices, orange peel and garlic.
• 14

  Cover; bring to a boil.
• 15

  Reduce heat and simmer 1 hour, or until veal is tender, stirring occasionally.
• 16

  Stir in mushrooms with their liquid and carrots; cover and simmer 20 minutes, or until carrots are tender.
• 17

  Add salt and pepper.
• 18

  Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool, then freeze for later use.
• 19

  Serve remaining stew.
• 20

  (Approximate microwave times: Defrost 35 minutes; reheat 8 minutes, stirring once or twice.)
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