Title: Veal Stew with Oranges, Carrots & Mushrooms
Categories: Soup Meat
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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