Marengo Stew is a simple, hearty beef stew with tomatoes, onions and mushrooms. To serve 6:
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- 2 1/4 pounds (1 k) boned veal (rump, for example).
- 1/2 cup olive oil
- An onion, chopped
- Salt & pepper
- Flour
- 1 cup (250 ml) dry white wine
- 2 cups (500 ml) broth -- low salt bullion will work -- or water
- 6 ripe tomatoes, blanched, peeled, seeded, drained, and chopped (or a
- 1-pound can of tomatoes, seeded, drained, and chopped)
- 1 clove garlic
- 12 button onions
- A bay leaf
- 12 champignons
- Toasted bread
- Parsley
Preparation:
Just like the famed chicken dish Napoleon's cook prepared on the battlefield, this recipe is the result of improvisation and the careful use of common ingredients.
Cube the meat. Heat the oil in a skillet over a lively fire; when it is hot add the meat and cook, stirring, until it begins to brown. Add the chopped onion and continue sautéing until both onion and meat are golden. Sprinkle a tablespoon of flour over the meat and continue to cook, stirring, until the flour becomes hazelnut brown. At this point sprinkle the wine and broth or water into the pot. When it comes back to a boil add the tomatoes, a crushed garlic clove, and half a bay leaf. Cover, reduce the fire, and simmer gently.
In the meantime peel the button onions and sauté them until just golden in the butter. Trim the stems from the mushrooms (use them for something else), brush away the dirt on the caps, and set them aside. After about 45 minutes, add the onions and the raw mushroom caps. When the veal is tender, remove the meat from the fire and let it sit for a few minutes while the grease rises to the surface. While you're waiting, sauté the slices of bread, which you will want to cut into triangles, in butter until golden. Use a spoon to remove the grease that has risen, turn the stew out into a serving dish, arrange the crostini (bread triangles) around it, dust with minced parsley, and serve.
Yield: 6 servings Marengo beef stew.
Cube the meat. Heat the oil in a skillet over a lively fire; when it is hot add the meat and cook, stirring, until it begins to brown. Add the chopped onion and continue sautéing until both onion and meat are golden. Sprinkle a tablespoon of flour over the meat and continue to cook, stirring, until the flour becomes hazelnut brown. At this point sprinkle the wine and broth or water into the pot. When it comes back to a boil add the tomatoes, a crushed garlic clove, and half a bay leaf. Cover, reduce the fire, and simmer gently.
In the meantime peel the button onions and sauté them until just golden in the butter. Trim the stems from the mushrooms (use them for something else), brush away the dirt on the caps, and set them aside. After about 45 minutes, add the onions and the raw mushroom caps. When the veal is tender, remove the meat from the fire and let it sit for a few minutes while the grease rises to the surface. While you're waiting, sauté the slices of bread, which you will want to cut into triangles, in butter until golden. Use a spoon to remove the grease that has risen, turn the stew out into a serving dish, arrange the crostini (bread triangles) around it, dust with minced parsley, and serve.
Yield: 6 servings Marengo beef stew.
