Veal Stew With Oranges Carrots And Mushrooms Recipes

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!

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

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.)

Steps:

• Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Put into a platter.
• Reduce heat to medium, add shallots and 3 tablespoons water, saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
• Heat a large nonstick skillet over medium-high heat until hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.
• Enjoy.