Veal Marengo

  • serves 6
  • Easy

Having guests over you want to impress? Try this Provençal veal stew, simmered gently in white wine and orange peel, sprinkled with parsley and served with rice.



  • olive oil
  • veal 1.5kg, cut into 5cm cubes
  • onions 2, finely chopped
  • garlic 2 cloves, crushed
  • flour 3 tbsp
  • dry white wine 350ml
  • tomatoes 500g, seeded and quartered
  • basil a handful, shredded
  • thyme leaves ½ tbsp
  • orange 1, peel removed with a potato peeler and juiced
  • button mushrooms 250g
  • salt 1 tsp
  • pepper ¼ tsp
  • flat-leaf parsley a handful, to serve
  • steamed rice to serve


  • Step 1

    Heat the oven to 170c/fan 150c/gas 3. Heat 1 tbsp olive oil in a heavy frying pan. Brown the veal then tip into a casserole.

    Add 1 tbsp oil to the pan and fry the onion over a moderate heat until it begins to soften. Add the garlic, then the flour and stir until browned.

  • Step 2

    Add the wine and onions to the casserole and simmer. Add the tomatoes, herbs, orange peel and juice, and season. Cover and move to the oven.

    Cook gently for 1¼ hours, or until the veal is tender. Add the mushrooms and cook in the oven for 15 minutes.

  • Step 3

    Remove the peel. Sprinkle with parsley and serve with rice.

Nutritional Information

  • Kcals 389
  • Carbs 15g
  • Protein 59.5g
  • Fat 8.6g
  • Salt 0.41g
  • Saturates 2g
  • Fibre 2.1g