Ingredients
Check off ingredients as you go
Serves 6
- 1.2 kg (2.6 lb) veal (stewing veal, shank or boneless shoulder)
- 300 g (10.5 oz) white button mushrooms
- 5 carrots (rainbow carrots if you can find them)
- 2 onions
- 3 cloves garlic
- 2 Tbsp tomato paste or 300-400 g (1 ½-1 ¾ cups) canned crushed tomatoes
- 1 Tbsp all-purpose flour (plain flour)
- 1 glass (200 ml / ¾ cup + 1 Tbsp) dry white wine
- 2 bay leaves
- 1 sprig thyme
- Olive oil
- Salt, pepper
- Peel the carrots and cut them into rounds. Peel and thinly slice the onions and garlic. Cut the veal into medium-sized pieces.
- In a large heavy-bottomed Dutch oven, heat 4 Tbsp olive oil, then add the meat. Brown it on all sides, then add the flour and stir. Add 2 Tbsp oil, then the onions, garlic and carrots. Let them brown a little, then add the bay leaves and the sprig of thyme.
- Pour in the wine to deglaze and let it evaporate. Add the tomato, season with salt and pepper, then cover with water or beef stock. Simmer for about 30 minutes, then add the mushrooms, washed and cut into thick slices. Cook for another 30 minutes, until the meat is very tender and the sauce has thickened (add a little water if needed).
Tips and planning
Like all slow-cooked stews, veal Marengo is even better reheated the next day.
For a slightly different flavor, you can swap the thyme for tarragon or sage.
If you find the sauce too thin and want to thicken it, you can mix 1 Tbsp cornstarch with 1/2 glass of water to dissolve it and stir it into your sauce. The cooking time will be longer if you don’t have a pressure cooker; in that case, pierce the meat with a knife to check that it is tender.