4 tb Olive oil

1 3/4 lb Mushrooms -- halved

4 lb Veal stew meat -- cubed

1/3 c Flour -- all-purpose

2 md Onions -- chopped

2 md Oranges

1 c Chicken broth

3 cl Garlic -- minced

1 lb Baby carrots -- peeled

1 t Salt

1/4 ts Black pepper

1. 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. 2. In large plastic or paper bag, coat veal with flour

in 2 batches, shaking off excess. Place in single layer on wax paper 3. 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. 4. 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. 5. Reduce heat; add orange juice and broth, stirring

to scrape up brown bits. Stirin 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. 6. 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.)