Veal Stew with Oranges, Carrots and Mushrooms

Veal Stew With Oranges, Carrots And Mushrooms

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  • 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
  • 1/4 tsp

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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About Veal Stew with Oranges, Carrots and Mushrooms

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

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