(No Ratings Yet)
Loading...Veal Marengo is a rustic French braise believed to have been created in honor of Napoleon's victory at the Battle of Marengo. Tender veal is simmered low and slow with tomatoes, white wine, mushrooms, and olives until fork-tender in a glossy, fragrant sauce. It is classic bistro comfort food that tastes even better the next day.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 16 gCarbs
- 3 gFiber
- 8 gSugar
- 38 gProtein
- 640 mgSodium
- 920 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 13 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the veal
- 2 lbs veal shoulder, trimmed and cut into 1 1/2-inch cubes
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the sauce
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry white wine such as Sauvignon Blanc
- 1 1/2 cups crushed San Marzano tomatoes
- 1 cup low-sodium veal or chicken stock
- 1 bouquet garni (4 sprigs thyme, 2 bay leaves, 6 parsley stems tied with kitchen twine)
- 1 tsp granulated sugar
For finishing
- 8 oz cremini or white button mushrooms, quartered
- 12 pitted Niçoise or brine-cured black olives
- 1 tbsp fresh lemon juice
- 2 tbsp chopped flat-leaf parsley
- Crusty baguette or buttered egg noodles, for serving
Directions
- Pat the veal cubes very dry with paper towels, then season evenly with salt and pepper. Toss the cubes in the flour, shaking off any excess so they are lightly coated.
- Heat the olive oil and butter in a wide Dutch oven over medium-high until the butter foams. Working in two batches, brown the veal on all sides, 2 to 3 minutes per batch; transfer to a plate as you go. Do not crowd the pan.
- Reduce the heat to medium, add the diced onion to the drippings, and cook until softened and lightly golden, about 6 minutes. Stir in the garlic and tomato paste and cook for 1 minute until fragrant and brick-red.
- Pour in the white wine and scrape up the browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes, then add the crushed tomatoes, stock, bouquet garni, and sugar. Stir to combine.
- Return the veal and any accumulated juices to the pot. Bring to a gentle simmer, cover, and cook on low heat for 50 minutes, stirring occasionally, until the veal is nearly tender.
- Add the mushrooms to the pot, re-cover, and continue cooking for 20 more minutes until the veal is fork-tender and the mushrooms are soft. Uncover, stir in the olives and lemon juice, and simmer uncovered for 5 to 8 minutes to thicken the sauce.
- Remove the bouquet garni, taste and adjust salt and pepper. Sprinkle with chopped parsley and serve hot with crusty bread or buttered egg noodles to soak up the sauce.
Cook’s Notes
- Brown the veal in batches; overcrowding the pan steams the meat and prevents a deep, caramelized crust that builds the sauce's flavor.
- An unoaked dry white wine like Sauvignon Blanc or dry Vermouth keeps the sauce bright; avoid oaky Chardonnays that can turn the gravy heavy.
- Make the stew a day ahead and refrigerate overnight; the flavors deepen, and the chilled fat lifts off easily for a cleaner finish.
- If you cannot find Niçoise olives, use pitted Taggiasca or Kalamata olives for a similar briny contrast to the tomato-rich sauce.
- Garnish with a small handful of chopped gherkins or capers along with the parsley for an extra tangy accent that brightens the dish.
