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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.