Veal Stew W/ Oranges~ Carrots & Mushrooms
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Veal Stew W/ Oranges~ Carrots & Mushrooms
  Veal    Carrots    Mushrooms    Stews  
Last updated 6/12/2012 1:28:17 AM. Recipe ID 63571. Report a problem with this recipe.
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      Title: Veal stew w/ oranges~ carrots & mushrooms
 Categories: Magazine, Soups/stews, Meats
      Yield: 8 Servings
 
      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
 
  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.)
 




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Recipe ID 63571 (Apr 03, 2005)

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