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Veal Stew with Oranges Category: beef/Soup/stew Get More Recipes
Serves: 8

Preparation Time:
15 minutes

 Cooking Time: 1 1/2 hours
Description: The orange makes this a little on the sweeter side.
Ingredients Amount Variations
stewing veal, cubes 4 lbs.  
flour 1/3 cup
mushrooms, halves 1 3/4 lb.
vegetable oil 1/4 cup  
RC Veal Base 1 t. RC Beef or Pork Base
water 1 cup  
oranges 2 medium 1/4 cup orange juice
carrots, baby 1 lb.  
garlic, minced 1 clove RC Roasted Garlic Base
salt & pepper to taste  
   
     

Directions:
Heat oil in heavy soup pot or Dutch oven over medium-high heat. Dredge veal cubes in flour and brown ( a few pieces at a time) in pot. Remove meat from pan onto plate to reserve. Add mushrooms to pot and cook until slightly browned. Remove mushrooms and also reserve the liquid from the mushrooms.

Add onions to pot. Cook 3 minutes. Remove from pan.

With a vegetable peeler, remove 2 strips (about 5 inches long) of peel from oranges, then squeeze 3/4 cup of juice; set aside.

Return all ingredients to pot, except mushrooms and carrots.. Add juice, water and Redibase to pot. Bring to a boil. Reduce heat and simmer 1 hour, or until veal is tender, stirring occasionally.

Stir in mushrooms and carrots; cover and simmer 20 minutes, or until carrots are tender. Add salt & pepper to taste.

**Note: This stew freezes well.