Ingredients

Check off ingredients as you go

Serves 6

• 1.2kg (2.6 lbs) veal (shoulder, shank, or stewing veal)
• 300g (10 oz) button mushrooms
• 5 carrots (rainbow carrots if you can find them)
• 2 onions
• 3 garlic cloves
• 2 tablespoons tomato paste or 300-400g (1½ cups) canned crushed tomatoes
• 1 glass white wine
• 2 bay leaves
• 1 sprig fresh thyme
• Olive oil
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. Peel the carrots and cut into rounds. Peel and slice the onions and garlic. Cut the veal into medium-sized pieces.
2. In a large heavy-bottomed Dutch oven, add 4 tablespoons olive oil and heat. Add the meat and brown on all sides, then add the flour and mix. Add 2 more tablespoons oil, then the onions, garlic, and carrots. Brown slightly, then add the bay leaves and thyme sprig.
3. Pour in the wine to deglaze and let it evaporate. Add the tomato, season with salt and pepper, then cover with water or meat broth. Let simmer for about 30 minutes, then add the washed mushrooms cut into thick slices. Cook for another 30 minutes until the meat becomes very tender and the sauce thickens (add more water if needed).

Tips and Organization

Like all braised dishes, veal Marengo tastes even better reheated the next day.

For slightly different flavors, you can replace the thyme with tarragon or sage.

If you find the sauce too thin and want to thicken it, you can add 1 tablespoon cornstarch mixed with ½ glass of water to dilute it, then stir into your sauce. The cooking time will be longer if you don’t have a pressure cooker - test with a knife to check that the meat is tender.