Veal Stew With Oranges, Carrots And Mushrooms Recipe

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Veal Stew with Oranges, Carrots and Mushrooms

RUTH KAY

By
@CRAFTCZAR



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Rating:
★☆☆☆☆ 1 vote
Comments:

Ingredients

4 Tbsp
olive oil
3/4 lb
mushrooms, halved
4 lb
veal stew meat, cubed
1/3 c
all purpose flour
2
medium onions, chopped
2
medium oranges
1 c
chicken broth
3
garlic cloves, minced
1 lb
baby carrots, peeled
1 tsp
salt
1/4 tsp
pepper

Step-By-Step

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

2Add mushrooms; cook 7 minutes, or until slightly browned.

3Remove mushrooms and their liquid to medium bowl.

4In large plastic or paper bag, coat veal with flour in 2 batches, shaking off excess.

5Place in single layer on wax paper.

6Warm 2 tablespoons of the oil in same dutch oven
over medium-high heat.

7Add veal in batches to make sure pan is not crowded.

8Cook until browned on all sides.

9Remove to large plate.

10Warm remaining 1 tablespoon of oil; add onion and
cook 3 minutes, stirring occasionally.

11Meanwhile, with vegetable peeler, remove 2 strips (about 5 inches long) of peel from oranges, then squeeze 3/4 cup of juice; set aside.

12Reduce heat; add orange juice and broth, stirring
to scrape up brown bits.

13Stir in browned veal and juices, orange peel and garlic.

14Cover; bring to a boil.

15Reduce heat and simmer 1 hour, or until veal is tender, stirring occasionally.

16Stir in mushrooms with their liquid and carrots;
cover and simmer 20 minutes, or until carrots are tender.

17Add salt and pepper.

18Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool, then freeze for later use.

19Serve remaining stew.

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

About this Recipe

Course/Dish: Other Main Dishes
Other Tag: Quick & Easy