Veal Stew with Oranges, Carrots and Mushrooms

• 4 tablespoons olive oil
• 1 3/4 pounds mushrooms halved
• 4 pounds veal cubed
• 13 cup flour, all-purpose
• 2 medium onions chopped
• 2 medium oranges
• 1 cup chicken broth
• 3 cloves garlic minced
• 1 pound baby carrots peeled
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. Warm 1 tablespoon of the oil in 8-quart Dutch oven over Add mushrooms; cook 7 minutes, or until slightly browned.
2. Remove mushrooms and their liquid to medium bowl.
3. In large plastic or paper bag, coat veal with flour in 2 batches, Place in single layer on wax paper 3.
4. Warm 2 tablespoons of the oil in same Dutch oven over medium-high heat.
5. Add veal in batches to make sure pan is not crowded.
6. Cook until browned on all sides.
7. Remove to large plate.
8. 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 3/4 cup of juice; set aside.
9. Reduce heat; add orange juice and broth, stirring to scrape up Stirin browned veal and juices, orange peel and garlic.
10. Cover; bring to a boil.
11. Reduce heat and simmer 1 hour, or until veal is tender, stirring occasionally.
12. Stir in mushrooms with their liquid and carrots; cover and pepper.
13. Remove 1/2 of stew to microwaveproof container; cool, then freeze for later use.
14. Serve remaining stew.

olive oil, mushrooms, veal, flour, onions, oranges, chicken broth, garlic, carrots, salt, black pepper

Taken from recipeland.com/recipe/v/veal-stew-oranges-carrots-mushr-41345 (may not work)