Veal Oranges, Carrots And Mushrooms

Recipe: Veal Stew W/ Oranges, Carrots And Mushrooms

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 t 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. In large plastic or paper bag, coat veal with flour in 2 batches, shaking off excess. Place in single layer on wax paper 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.Warm remaining 1 tablespoon of oil; add onion and cook 3 minutes, stirring occasionally.
  2. Meanwhile, with vegetable peeler, remove 2 strips (about 5 inches long) of peel from oranges, then squeeze 3/4 cup of juice; set aside.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.Stir in mushrooms with their liquid and carrots; cover and simmer 20 minutes, or until carrots are tender Add salt and pepper.
  3. 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.)

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)