• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Veal Stew W/ Oranges, Carrots and Mushrooms

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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

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.)

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?