Ingredients
- 2 onions (chopped)
- 2 oranges
- 1,000 gr veal stew meat cubed
- 290 gr mushrooms (halved)
- 250 gr baby carrots (peeled)
- 240 ml chicken broth
- 60 ml olive oil
- 40 gr flour all-purpose
- 3 gr salt
- 1 gr black pepper
- some garlic
1. Warm 1 tablespoon of the oil in 8 litre 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 13 cm long) of peel from oranges, then squeeze 0.75 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 half 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.)