Veal Marengo Recipe
French · Main course · 95 min total
A classic French stew of tender veal simmered in a rich tomato-wine sauce with mushrooms and olives, perfect for a comforting dinner.
20
min prep
min prep
75
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 lbs veal stew meat, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup dry white wine
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 8 oz mushrooms, quartered
- 1/2 cup pitted green olives
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Season veal cubes with salt and pepper. Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Brown veal in batches, about 4 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tbsp oil, onion, and garlic. Cook until softened, about 5 minutes. Stir in flour and cook 1 minute.
- Pour in wine, scraping up browned bits. Add tomatoes, broth, tomato paste, thyme, and bay leaf. Return veal to pot. Bring to a boil, then reduce heat to low. Cover and simmer 45 minutes.
- Add mushrooms and olives. Cover and simmer 15-20 minutes more until veal is tender. Discard bay leaf. Adjust seasoning with salt and pepper.
- Serve hot, garnished with parsley. Accompany with crusty bread, rice, or egg noodles.
Tips
- For a richer flavor, marinate the veal in wine and herbs overnight.
- This stew tastes even better the next day; refrigerate and reheat gently.
- Substitute chicken or beef for veal if desired.
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