Veal Stew With Oranges, Carrots & Mushrooms

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Servings: 8 Difficulty: Advanced
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A bright and savory stew where tender veal meets earthy mushrooms and citrus notes
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This comforting veal stew offers a delightful twist on traditional comfort food by incorporating bright orange zest and juice. The dish features tender cubes of veal braised until fork-tender, accompanied by earthy mushrooms, sweet baby carrots, and aromatic onions. The addition of orange peel adds a subtle citrus fragrance that cuts through the richness of the meat, while garlic and broth create a savory, deeply flavored sauce. It is an elegant yet home-style meal perfect for chilly evenings or special family dinners.

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Veal Stew With Oranges, Carrots & Mushrooms

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1371.4

Description

This comforting veal stew offers a delightful twist on traditional comfort food by incorporating bright orange zest and juice. The dish features tender cubes of veal braised until fork-tender, accompanied by earthy mushrooms, sweet baby carrots, and aromatic onions. The addition of orange peel adds a subtle citrus fragrance that cuts through the richness of the meat, while garlic and broth create a savory, deeply flavored sauce. It is an elegant yet home-style meal perfect for chilly evenings or special family dinners.

Ingredients

Directions

  1. Warm 1 tablespoon of the olive oil in an 8-quart Dutch oven over medium-high heat.
  2. Add the halved mushrooms and cook for about 7 minutes, or until slightly browned.
  3. Remove the mushrooms and any accumulated liquid from the pot and transfer them to a medium bowl.
  4. Place the all-purpose flour in a large plastic or paper bag.
  5. Add the cubed veal stew meat to the bag in two batches, shaking vigorously to coat evenly, then shake off excess flour.
  6. Place the coated veal in a single layer on wax paper.
  7. Warm 2 tablespoons of the remaining olive oil in the same Dutch oven over medium-high heat.
  8. Add the veal in batches to ensure the pan is not crowded.
  9. Cook the veal until browned on all sides.
  10. Remove the browned veal to a large plate.
  11. Warm the remaining 1 tablespoon of oil in the pot; add the chopped onions and cook for 3 minutes, stirring occasionally.
  12. Meanwhile, use a vegetable peeler to remove two long strips (about 5 inches long) of peel from the oranges.
  13. Squeeze the oranges to obtain 3/4 cup of fresh juice and set both the juice and peel aside.
  14. Reduce the heat under the pot; add the orange juice and chicken broth, stirring to scrape up any browned bits from the bottom.
  15. Stir in the browned veal along with any juices, the orange peel strips, and the minced garlic.
  16. Cover the pot and bring the mixture to a boil.
  17. Reduce the heat and simmer for 1 hour, or until the veal is tender, stirring occasionally.
  18. Stir in the reserved mushrooms with their liquid and the peeled baby carrots.
  19. Cover and simmer for an additional 20 minutes, or until the carrots are tender.
  20. Season with salt and black pepper to taste.
  21. Serve the stew warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1371.4kcal
% Daily Value *
Total Fat 50.9g79%
Saturated Fat 14.2g71%
Cholesterol 421.1mg141%
Sodium 5340.9mg223%
Total Carbohydrate 68.7g23%
Dietary Fiber 9.4g38%
Sugars 16.7g
Protein 153.8g308%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, stew, oranges, mushrooms, carrots, comfort food, dinner, braised, citrus, mediterranean, one pot, winter
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