| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Magazine, Soups/stews, Meats | 8 | Servings |
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 | ts | 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. 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.) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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