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 occasionally.
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.)
