Veal Stew With Oranges~ Carrots & Mushrooms Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Olive oil,
1 3/4 lbs: Mushrooms, halved
4 lbs: Veal stew meat, cubed
1/3 cup: Flour, all-purpose
2 medium: Onions, chopped
2 medium: Oranges,
1 cup: Chicken broth,
3 centiliter: Garlic, minced
1 lbs: Baby carrots, peeled
1 tsp: Salt,
1/4 tsp: Black pepper,
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp