Veal Stew with Oranges, Carrots & Mushrooms

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.