*  Exported from  MasterCook  *
 
                 VEAL STEW W/ ORANGES, CARROTS & MUSHROOMS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups/stews                      Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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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