This week’s French Fridays with Dorie recipe, Veal Marengo, is apparently “found on menus all over France” and was named in 1800 by Napoleon Bonaparte’s chef who made it in honour of Napoleon’s success at the Battle of Marengo (fighting Austrians on Italian soil). A basic stew of veal, tomatoes, onions and white wine, this version also contains mushrooms, parsley, baby potatoes and baby onions. And, in my case, beef instead of veal. Both Neil and I eat veal (in small quantities) but the weekend I made this it was bitterly cold and very wintery. I associate veal with spring so I went with beef and wasn’t disappointed. I used red wine instead of white and cooked all the vegetables in with the beef (Dorie calls for the meat and vegetables to be cooked separately) and it made a hearty stew perfect for temps of -30˚C! It also made the house smell amazing!
Get Dorie Greenspan’s recipe for Veal Marengo here or on page 264 of Around my French Table.
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I like that you added carrots for a spot of color! We enjoyed this at our house too!
We are luckily starting to get hints of sping here, so I was happy to go with veal. Not yet what anyone would consider warm, but nature is starting to hint of better times to come. Glad to hear that this one was a hit.
Looks great! Hope Spring finds its way to you soon!
Love the look of your rich sauce! I toyed with using red wine—next time I will!
Cold weather food, for sure!
I wish that I had used red wine – I think I would have liked that. And carrots. Why didn’t I add carrots????
Yum! I made this a few weeks ago and also used beef because I couldn’t bring myself to spring for the veal. Happy to report it’s delicious either way. Yours is gorgeous!
Mardi, I think you are so on target switching to red wine with beef. I will remember that… much better pairing.
I guess I did not go to the right restaurants, cause I don’t recall seeing this on the menu. Only
steak and frites. It was delicious and we both enjoyed it and a definite repeat.
Brrrr – minus 30F! I don’t know what that is in Celsius, but it sounds cold. Melbourne is currently swaying from summer to autumn and back again – each day is different at the moment. Your stew looks great. I really enjoyed this too – I love stew so I don’t mind making it when it is warmer.
Celsius!!! But still, yes it’s really cold!
This was a wonderful hearty winter stew. The switch to using red worked with the heavier beef over veal (and it was very nice quality beef).
In the wild (busy) week-plus since we had this, I honestly cannot recall what red I paired this with! I do believe it was a Chinon – Cabernet Franc from the Loire Valley, France. A pleasant enough wine, if not a stellar example…much better from the region.
Mardi, enjoy Paris – I am quite envious I must admit! Your Beef Marengo looks absolutely delightul, great rich color and perfect for that relentless Canadian winter weather!
Have a great time,
Andrea
Yes the colour brightens up even the greyest of days!
Mardi, Your dish looks sensational! Funny…I also cooked all the veggies in with the meat, and I added carrots! Enjoy Paris!
Great minds…
I wish I’d added carrots to mine, though I was happy with the flavour. I butter-glazed the vegetables this time, but I think in future, I’d just cook them along with the rest of the ingredients.
I just loved the colour the carrots added…
Yup, it stands to reason that if you’re switching to beef (which I did because I read that you did), you also shouild go with red wine. I didn’t, stayed with white. Although mine ws good, red wine would have made it better. The sroma, you’re right, was amazing. I hope you are having a wonderful time in France. Of course I don’t have to hope, you are having a ball.
Yeah red wine was definitely the way to go with this one…
I wish I had done the one pot method like you. Live and learn. I hope your week warms up.
One pot method is the way to go!
Just catching up after vacation… This definitely hit the spot for the cold weather. I was too obedient and glazed all those vegetables separately. I like your simplification. I’ll have to remember that if I make it again.