veal stew with oranges, carrots and mushrooms
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Ingredients For veal stew with oranges, carrots and mushrooms
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4 Tbspolive oil
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1 tspsalt
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1 lbbaby carrots, peeled
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3garlic cloves, minced
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1 cchicken broth
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2medium oranges
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2medium onions, chopped
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1/3 call purpose flour
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4 lbveal stew meat, cubed
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3/4 lbmushrooms, halved
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1/4 tsppepper
How To Make veal stew with oranges, carrots and mushrooms
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1Warm 1 tablespoon of the oil in 8-quart dutch oven over medium-high heat.
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2Add mushrooms; cook 7 minutes, or until slightly browned.
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3Remove mushrooms and their liquid to medium bowl.
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4In large plastic or paper bag, coat veal with flour in 2 batches, shaking off excess.
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5Place in single layer on wax paper.
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6Warm 2 tablespoons of the oil in same dutch oven over medium-high heat.
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7Add veal in batches to make sure pan is not crowded.
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8Cook until browned on all sides.
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9Remove to large plate.
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10Warm remaining 1 tablespoon of oil; add onion and cook 3 minutes, stirring occasionally.
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11Meanwhile, with vegetable peeler, remove 2 strips (about 5 inches long) of peel from oranges, then squeeze 3/4 cup of juice; set aside.
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12Reduce heat; add orange juice and broth, stirring to scrape up brown bits.
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13Stir in browned veal and juices, orange peel and garlic.
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14Cover; bring to a boil.
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15Reduce heat and simmer 1 hour, or until veal is tender, stirring occasionally.
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16Stir in mushrooms with their liquid and carrots; cover and simmer 20 minutes, or until carrots are tender.
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17Add salt and pepper.
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18Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool, then freeze for later use.
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19Serve remaining stew.
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20(Approximate microwave times: Defrost 35 minutes; reheat 8 minutes, stirring once or twice.)
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