Veal stew w/ oranges~ carrots & mushrooms
Yield: 8 Servings
Ingredients:
- 4 tb Olive oil
- 1 3/4 lb Mushrooms; halved
- 4 lb Veal stew meat; cubed
- 1/3 c Flour; all-purpose
- 2 md Onions; chopped
- 2 md Oranges
- 1 c Chicken broth
- 3 cl Garlic; minced
- 1 lb Baby carrots; peeled
- 1 ts Salt
- 1/4 ts Black pepper
Instructions:
1. 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. 2. In large plastic or paper bag coat veal with flour in 2 batches shaking off excess. Place in single layer on wax paper 3. 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. Remove to large plate. 4. 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. 5. Reduce heat; add orange juice and broth stirring to scrape up brown bits. Stirin 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. 6. Stir in mushrooms with their liquid and carrots; cover and simmer 20 minutes or until carrots are tender Add salt and pepper. Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool then freeze for later use. Serve remaining stew. (Approximate microwave times: Defrost 35 minutes; reheat 8 minutes stirring once or twice.)
