VEAL STEW WITH ORANGES, CARROTS AND MUSHROOMS

Steps:

• 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.
• In large plastic or paper bag, coat veal with flour in 2 batches, shaking off excess.
• Place in single layer on wax paper.
• 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 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.
• Reduce heat; add orange juice and broth, stirring to scrape up brown bits.
• Stir in 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 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.)