Veal Stew with Oranges, Carrots & Mushrooms
Submitted by edrdee
Veal stew with oranges, carrots, and mushrooms: tender braised veal in a bright orange-infused broth with baby carrots and browned mushrooms. A rustic French country stew.
YIELD
12 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis veal stew reads like a rustic French countryside recipe, somewhere between a blanquette and a classic boeuf bourguignon. Strips of fresh orange peel and fresh-squeezed juice lift the braise out of the usual brown-stew territory, adding a bright citrus perfume that plays beautifully against the tender veal and earthy mushrooms.
Browning is the step most home cooks rush. Do it in three stages here, mushrooms first (their liquid is saved for later), then veal in batches, then the onions. Each gets room to develop deep color without steaming. Crowding the Dutch oven is the enemy of flavor.
The orange peel (removed with a vegetable peeler, not a zester) carries essential oils that infuse the broth over the hour-long simmer. Long strips are easy to fish out before serving; grated zest disappears and gets stringy in the stew.
Flouring the veal before browning does double duty. It gives each cube a better sear, and the flour thickens the sauce naturally as the stew simmers. No cornstarch slurry needed at the end.
Adding carrots in the last portion of cooking keeps them tender but not mushy. Same with the reserved mushrooms and their liquid, folded in late to preserve texture.
Serve over buttered egg noodles, mashed potatoes, or rice.
Chef Tips
- Use veal shoulder cubes, not leg; shoulder stays tender through the braise.
- Don’t substitute orange zest for peel strips; the oils are different.
- Simmer at the gentlest bubble, a hard boil toughens veal.
- Rest the stew 15 minutes off the heat before serving.
Variations
- Swap veal for chicken thighs for a faster, more affordable version.
- Add a cup of dry white wine with the broth for more depth.
- Finish with a handful of fresh tarragon for anise brightness.
Ingredients
Directions
Warm 1 tablespoon of the oil in 8-quart Dutch oven over Add mushrooms; cook 7 minutes, or until slightly browned. Remove mushrooms and their liquid to medium bowl. In large plastic or paper bag, coat veal with flour in 2 batches, 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. Warm remaining 1 tablespoon of oil; add onion and cook 3 Meanwhile, with vegetable peeler, remove 2 strips (about 5 inches long) of peel from oranges, then squeeze ¾ cup of juice; set aside. Reduce heat; add orange juice and broth, stirring to scrape up 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. Stir in mushrooms with their liquid and carrots; cover and pepper. Remove ½ of stew to microwaveproof container; cool, then freeze for later use. Serve remaining stew.
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