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Veal Stew W/ Oranges, Carrots & Mushrooms

Veal Stew W/ Oranges, Carrots & Mushrooms comes together with Olive Oil, Mushrooms, Veal Stew Meat, Flour, and Md Onions. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 4 tbsp
• 1 3/4 lb
• 4 lb
• 1/3 cup
• 2
• 2
• 1 cup
• 3
• 1 lb
• 1
• 1/4 tsp

Method (preview)

1. 1

   Over medium-high heat. Add mushrooms; cook 7 minutes, or until slightly browned. Remove mushrooms and their liquid to medium bowl.

2. 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. 3

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

4. 4

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

5. 5

   Cook until browned on all sides.

6. 6

   Remove to large plate.

7. 7

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

8. 8

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

9. 9

   Stirin browned veal and juices, orange peel and garlic.

10. 10

    Cover; bring to a boil.

11. 11

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

12. 12

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

13. 13

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

14. 14

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