Other Main Dishes
Veal Stew with Oranges, Carrots and Mushrooms
veal stew meat, cubed
baby carrots, peeled
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.
In large plastic or paper bag, coat veal with flour in 2 batches, shaking off excess.
Place in single layer on wax paper.
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.
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 3/4 cup of juice; set aside.
Reduce heat; add orange juice and broth, stirring
to scrape up brown bits.
Stir in 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.
Stir in mushrooms with their liquid and carrots;
cover and simmer 20 minutes, or until carrots are tender.
Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool, then freeze for later use.
(Approximate microwave times: Defrost 35 minutes; reheat 8 minutes, stirring once or twice.)