Veal Stew With Oranges Carrots And Mushrooms Recipes

VEAL AND MUSHROOM STEW

Steps:

• Trim veal. In a large plastic bag, shake the veal with flour to coat.
• In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
• Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
• Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
• Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
• In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
• Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!

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.)