Marengo
🍷 Veal Marengo – A Classic French Stew with a Storied Past
Dear fellow food lovers,
Let’s face it summer hasn’t quite shown up yet. No heatwaves in sight, which means one glorious thing: we can still cook hearty meals without melting in the kitchen! And what better excuse to embrace one of the old-school greats of French cuisine?
Today, I’m sharing a classic dish that stands proudly beside blanquette de veau and boeuf bourguignon: the one and only Veal Marengo.
This comforting French stew is all about tender veal, slow-cooked with carrots, mushrooms, shallots, and onions in a rich tomato and white wine sauce all topped off with beautifully caramelized pearl onions. It’s rustic, flavorful, and deeply satisfying.
🏛 A Bite of History
The name “Marengo” comes from a small town in northern Italy where Napoleon Bonaparte won a decisive battle in 1800. Legend has it that after the fight, his chef had to whip something up with whatever ingredients were on hand: chicken, tomatoes, garlic, and wine. Et voilà — the dish was born. (True, it was chicken back then, but veal took over later, and let’s be honest — it’s even better this way.)
🍽️ Recipe: Veal Marengo (Serves 4–6)
Prep Time: 30 minutes
Cook Time: About 2 hours
🛒 Ingredients:
For the stew:
- 1 kg (2.2 lbs) veal shoulder, cut into stew-sized cubes
- 2 shallots, minced
- 2 yellow onions, chopped
- 3 carrots, sliced into thick rounds or on the bias
- 250 g (9 oz) white button mushrooms, sliced thick
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 heaping tbsp flour
- 3 dl (1 ¼ cups) dry white wine
- 1 tbsp concentrated veal stock or 1 beef bouillon cube
- 4 dl (1 2/3 cups) hot water
- 1 bouquet garni (thyme & bay leaf)
- Olive oil or roasting oil
- Salt, pepper, Espelette pepper to taste
- 10 g fresh parsley, chopped
For the caramelized pearl onions:
- About 15 pearl onions
- 20 g (1.5 tbsp) butter
- 1 tbsp sugar
- Pinch of salt
👩🍳 Instructions:
1. Prep the ingredients:
Cut the veal into bite-sized cubes if it’s not already done. Peel and slice the carrots. Mince the shallots and onions. Crush the garlic.
2. Brown the veal:
Heat oil in a large Dutch oven or stew pot. Brown the veal on high heat until golden and no liquid remains. Season with salt and pepper.
3. Build the flavor:
Add the shallots, onions, garlic, and carrots. Stir and cook for 5 minutes.
Sprinkle in the flour and stir until fully absorbed.
Pour in the wine and reduce by half.
In a bowl, dilute the tomato paste and veal stock (or bouillon cube) in hot water. Add to the pot with the bouquet garni, more pepper, and a pinch of Espelette pepper. Bring to a simmer, then reduce heat, cover, and let cook gently for 1 hour.
4. While it simmers:
Clean the mushrooms and slice thickly.
Prepare the pearl onions: peel gently, then caramelize in a pan with butter, sugar, and a pinch of salt (see Blanquette de Veau recipe, step 6 for details). Set aside.
5. Finish the stew:
After 1 hour, add the mushrooms and cook uncovered for another 30 minutes to let the sauce reduce. The veal should be fork-tender. If not, continue simmering until it is.
6. Final touches:
Stir in the caramelized pearl onions. Taste and adjust seasoning.
Garnish with chopped parsley and serve hot.
🥔 Serving Suggestions:
This dish is divine with boiled potatoes, mashed potatoes, or fresh bread to soak up that luscious sauce. Want to honor the original legend? Add a few golden croutons on top just before serving!
🧡 Final Thoughts:
Veal Marengo is one of those comforting dishes that reminds us why slow cooking is always worth it. It’s cozy, elegant, and rooted in culinary history. So gather your ingredients, grab your favorite pot, and let’s bring a little Napoleonic flair to the dinner table.
