Veal Stew with Oranges, Carrots and Mushrooms

1. 1

   Warm 1 tablespoon of the oil in 8-quart Dutch oven over Add mushrooms; cook 7 minutes, or until slightly browned.

2. 2

   Remove mushrooms and their liquid to medium bowl.

3. 3

   In large plastic or paper bag, coat veal with flour in 2 batches, Place in single layer on wax paper 3.

4. 4

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

5. 5

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

6. 6

   Cook until browned on all sides.

7. 7

   Remove to large plate.

8. 8

   Warm remaining 1 tablespoon of oil; add onion and cook 3 Meanwhile, with vegetable peeler, remove 2 strips (about 5 inches long) of peel from oranges, then squeeze 3/4 cup of juice; set aside.

9. 9

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

13. 13

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

14. 14

    Serve remaining stew.

* Per serving · 4 servings · Values may vary.

No additional tips available.