veal stew with oranges, carrots and mushrooms

How To Make veal stew with oranges, carrots and mushrooms

• Step 1
  Warm 1 tablespoon of the oil in 8-quart dutch oven over medium-high heat.
• Step 2
  Add mushrooms; cook 7 minutes, or until slightly browned.
• Step 3
  Remove mushrooms and their liquid to medium bowl.
• Step 4
  In large plastic or paper bag, coat veal with flour in 2 batches, shaking off excess.
• Step 5
  Place in single layer on wax paper.
• Step 6
  Warm 2 tablespoons of the oil in same dutch oven over medium-high heat.
• Step 7
  Add veal in batches to make sure pan is not crowded.
• Step 8
  Cook until browned on all sides.
• Step 9
  Remove to large plate.
• Step 10
  Warm remaining 1 tablespoon of oil; add onion and cook 3 minutes, stirring occasionally.
• Step 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.
• Step 12
  Reduce heat; add orange juice and broth, stirring to scrape up brown bits.
• Step 13
  Stir in browned veal and juices, orange peel and garlic.
• Step 14
  Cover; bring to a boil.
• Step 15
  Reduce heat and simmer 1 hour, or until veal is tender, stirring occasionally.
• Step 16
  Stir in mushrooms with their liquid and carrots; cover and simmer 20 minutes, or until carrots are tender.
• Step 17
  Add salt and pepper.
• Step 18
  Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool, then freeze for later use.
• Step 19
  Serve remaining stew.
• Step 20
  (Approximate microwave times: Defrost 35 minutes; reheat 8 minutes, stirring once or twice.)
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!