Veal Stew W/ Oranges, Carrots & Mushrooms

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Servings: 8 Difficulty: Advanced
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A rich and aromatic veal stew brightened with citrus notes and earthy mushrooms.
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This hearty veal stew combines tender cubes of meat with earthy mushrooms and sweet baby carrots, all simmered in a savory broth. The unique addition of fresh orange juice and zest provides a bright, citrusy acidity that cuts through the richness of the veal, creating a complex and balanced flavor profile. It is a comforting dish perfect for cold winter evenings or a special weekend dinner. The slow simmering process ensures the meat becomes fork-tender while the vegetables absorb the aromatic spices and herbs. Serve with crusty bread or mashed potatoes to soak up the delicious sauce.

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Veal Stew W/ Oranges, Carrots & Mushrooms

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

Description

This hearty veal stew combines tender cubes of meat with earthy mushrooms and sweet baby carrots, all simmered in a savory broth. The unique addition of fresh orange juice and zest provides a bright, citrusy acidity that cuts through the richness of the veal, creating a complex and balanced flavor profile. It is a comforting dish perfect for cold winter evenings or a special weekend dinner. The slow simmering process ensures the meat becomes fork-tender while the vegetables absorb the aromatic spices and herbs. Serve with crusty bread or mashed potatoes to soak up the delicious sauce.

Ingredients

Directions

  1. Warm 1 tablespoon of the oil in an 8-quart Dutch oven over medium-high heat.
  2. Add mushrooms and cook for 7 minutes, or until slightly browned.
  3. Remove mushrooms and their liquid to a medium bowl and set aside.
  4. In a large plastic or paper bag, coat veal with flour in 2 batches, shaking off excess.
  5. Place coated veal in a single layer on wax paper.
  6. Warm 2 tablespoons of the oil in the same Dutch oven over medium-high heat.
  7. Add veal in batches to ensure the pan is not crowded.
  8. Cook until browned on all sides.
  9. Remove browned veal to a large plate.
  10. Warm remaining 1 tablespoon of oil; add onion and cook for 3 minutes, stirring occasionally.
  11. Using a vegetable peeler, remove 2 strips (about 5 inches long) of peel from oranges.
  12. Squeeze oranges to extract 3/4 cup of juice; set juice and peel aside.
  13. Reduce heat; add orange juice and broth to the pot, stirring to scrape up browned bits from the bottom.
  14. Stir in browned veal and juices, orange peel, and garlic.
  15. Cover pot and bring to a boil.
  16. Reduce heat and simmer for 1 hour, or until veal is tender, stirring occasionally.
  17. Stir in reserved mushrooms with their liquid and carrots.
  18. Cover and simmer for 20 minutes, or until carrots are tender.
  19. Season with salt and pepper to taste.

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, orange, carrots, mushrooms, mediterranean, comfort food, dinner, simmered, hearty, citrus, meat, vegetables, one-pot, winter, family meal
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