La meilleure recette de veau marengo
La meilleure recette de veau marengo is a medium French recipe that serves 4. 350 calories per serving. Recipe by 750g on YouTube.
Prep: 24 min | Cook: 1 hr 12 min | Total: 1 hr 51 min
Cost: $19.68 total, $4.92 per serving
Ingredients
- 800 g Veal Shoulder (cut into 2‑3 cm cubes)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 1 large Onion (peeled and diced)
- 2 medium Carrots (peeled and cut into small cubes)
- 2 pieces Garlic Clove (peeled and minced very fine)
- 1 small Celery Root (Celeriac) (peeled, germ removed, diced)
- 2 tablespoons All-Purpose Flour (to thicken the sauce)
- 200 ml Dry White Wine (use a dry French white wine)
- 2 tablespoons Tomato Purée (adds depth of flavor)
- 400 g Canned Diced Tomatoes (drained)
- 300 ml Water (enough to just cover the ingredients)
- 1 bundle Bouquet Garni (thyme, bay leaf, parsley tied together)
- to taste Salt
- to taste Black Pepper
- 200 g White Rice (cooked according to package instructions)
Instructions
Prepare the Veal
Trim any excess fat from the veal shoulder and cut into uniform 2‑3 cm cubes so they cook evenly.
Time: PT10M
Chop the Vegetables
Dice the onion, peel and cube the carrots, peel the celery root, remove its inner core, and finely mince the garlic. Wet the knife blade between cuts to reduce tearing.
Time: PT10M
Brown the Veal
Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat. Add the veal cubes in a single layer, do not stir for the first 2‑3 minutes, then turn to brown all sides.
Time: PT8M
Sauté the Aromatics
Reduce heat to medium, add the onion, carrots, celery root and minced garlic. Stir and cook for about 5 minutes until the vegetables begin to soften and release fragrance.
Time: PT5M
Add Tomato Purée and Flour
Stir in the tomato purée followed by the flour. Cook for 2 minutes, stirring constantly, to create a roux‑like base that will thicken the sauce.
Time: PT2M
Deglaze with White Wine
Pour in the white wine, stirring and scraping the fond of the pot to dissolve the caramelized sugars. Let the wine reduce for about 2 minutes.
Time: PT2M
Incorporate Tomatoes and Liquid
Add the drained canned tomatoes, then pour in enough water to just cover the ingredients. Drop in the bouquet garni, season with salt and pepper, and bring to a gentle boil.
Time: PT2M
Simmer the Stew
Cover the pot, reduce heat to low, and let the stew simmer for 1 hour, stirring occasionally.
Time: PT1H
Final Cooking Phase
Uncover, give the stew a good stir, and continue cooking uncovered for another 10 minutes to develop a glossy, rich sauce.
Time: PT10M
Prepare the Rice
While the stew finishes, rinse the white rice and cook according to package directions (about 15 minutes). Keep warm.
Time: PT15M
Serve
Remove the bouquet garni, spoon the veal Marengo over a bed of white rice, and enjoy while hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Gluten, Dairy‑free, Nut‑free
Allergens: Wheat (flour), Alcohol (wine)
Ingredient Substitutions
- Instead of Veal Shoulder: Beef chuck, Lamb shoulder
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Onion: shallot, leek
- Instead of Carrots: parsnip, sweet potato
- Instead of Garlic Clove: garlic paste
- Instead of Celery Root (Celeriac): celery stalks, parsnip
- Instead of All-Purpose Flour: cornstarch (half amount), rice flour
- Instead of Dry White Wine: dry vermouth, chicken broth with a splash of lemon
- Instead of Tomato Purée: tomato paste
- Instead of Canned Diced Tomatoes: fresh ripe tomatoes, peeled and chopped
- Instead of Bouquet Garni: dried thyme + bay leaf + parsley
- Instead of White Rice: basmati rice, quinoa
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Dutch Oven or Heavy‑Bottomed Pot
- Wooden Spoon
- Measuring Spoons
- Ladle (optional)
- Small Bowl (optional)
- Rice Cooker or Small Saucepan (optional)
Critical Steps — Do Not Skip
- Brown the veal without moving it for the first few minutes to develop color.
- Deglaze the pot with white wine and scrape the fond to capture caramelized sugars.
- Simmer the stew covered for a full hour to tenderize the veal.
Chef Tips from the Video
- Use a piece of veal with some bone for richer flavor.
- Add a small knob of butter at the end for extra silkiness.
- For a deeper color, brown the vegetables a minute longer before adding the wine.
Troubleshooting
Meat is tough after cooking.
Simmer longer on low heat, ensuring the pot stays covered; consider using bone‑in veal for extra collagen.
Sauce is too thin.
Remove the lid and continue simmering to reduce, or whisk in a teaspoon of additional flour mixed with cold water.
Sauce is too thick.
Add a splash of warm water or broth and stir until desired consistency is reached.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 2 months.
Room temperature: Do not store at room temperature; cool before refrigerating.
Make-Ahead Tips
- The stew tastes even better the next day; reheat gently on the stove.
- Portions can be frozen after cooling; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the cultural significance and history of Veal Marengo in French cuisine?
Veal Marengo originates from the early 19th‑century victory at the Battle of Marengo in Italy, where Napoleon’s chefs created a simple stew of veal, tomatoes and wine for the troops. It became a classic French dish symbolising resourceful, comforting cooking.
What are the traditional regional variations of Veal Marengo in French cuisine?
In Provence, cooks add olives and herbs de Provence; in the north, they may use mushrooms and a splash of cream. The core ingredients—veal, tomato, white wine and bouquet garni—remain constant across regions.
How is Veal Marengo traditionally served in France?
Traditionally, Veal Marengo is served hot, spooned over a bed of plain white rice or buttery mashed potatoes, with the sauce ladled over the meat. It is often accompanied by a green salad and crusty bread.
What occasions or celebrations is Veal Marengo traditionally associated with in French culture?
Veal Marengo is a winter comfort dish, often prepared for family gatherings, rustic bistro menus, and celebrations that call for a hearty, warming stew, such as holiday meals or post‑hunt feasts.
What makes Veal Marengo special or unique in French cuisine?
Its uniqueness lies in the combination of tender veal, the bright acidity of tomatoes, and the aromatic depth from white wine and bouquet garni, creating a balanced, silky sauce that is both rustic and refined.
What are the authentic traditional ingredients for Veal Marengo versus acceptable substitutes?
Authentic ingredients include veal shoulder, white wine, tomato purée, canned tomatoes, carrots, onion, garlic, celery root, and a bouquet garni. Substitutes can be beef chuck for veal, dry vermouth for wine, and fresh tomatoes in season of canned.
What other French dishes pair well with Veal Marengo?
Veal Marengo pairs nicely with classic French sides such as pommes purée, ratatouille, green beans almondine, or a simple mixed green salad dressed with vinaigrette.
What are the most common mistakes to avoid when making Veal Marengo?
Common mistakes include moving the veal too early, which prevents proper browning; not deglazing the pot, which loses flavor; and simmering uncovered for the full hour, which can dry out the meat.
Why does this Veal Marengo recipe use flour to thicken the sauce instead of a roux made with butter?
Flour added after the tomato purée creates a quick thickening agent without adding extra butter, keeping the dish lighter while still achieving a velvety texture. A butter‑based roux would change the traditional flavor profile.
Can I make Veal Marengo ahead of time and how should I store it?
Yes, the stew improves after a night in the refrigerator. Cool it quickly, store in an airtight container, and reheat gently on the stove. It also freezes well for up to two months.
What texture and appearance should I look for when the Veal Marengo is done cooking?
The veal should be fork‑tender but still hold its shape, and the sauce should be glossy, thick enough to coat a spoon, with a deep reddish‑orange hue from the tomatoes.
What does the YouTube channel 750g specialize in?
The YouTube channel 750g specializes in clear, step‑by‑step cooking tutorials that focus on classic French and European dishes, emphasizing technique, ingredient quality, and practical home‑cook tips.
How does the YouTube channel 750g's approach to French cooking differ from other French cooking channels?
750g combines concise narration with close‑up visual cues, often highlighting small kitchen hacks (like wetting the knife blade) that make classic French recipes more accessible to everyday home cooks, whereas many channels focus on high‑production or gourmet plating.
Last updated: August 31, 2026
