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#### **Step 2: Brown the Veal**
In a large Dutch oven or heavy-bottomed pot, heat about two tablespoons of olive oil over medium-high heat. Once the oil is hot, add the veal cubes in batches, making sure not to overcrowd the pan. Sear the veal on all sides until it is browned. This step helps to develop a deep, rich flavor. Once the veal is browned, remove it from the pot and set it aside.
#### **Step 3: Sauté the Vegetables**
In the same pot, add another tablespoon of olive oil if necessary. Add the onions, carrots, and celery, and sauté them until they become softened and slightly caramelized, about 5–7 minutes. Add the garlic and sauté for another 1–2 minutes, just until fragrant.
#### **Step 4: Deglaze the Pan**
Once the vegetables are tender and the bottom of the pot has developed brown bits from browning the meat, it’s time to deglaze the pan. Pour in the white wine, scraping up the brown bits with a wooden spoon. The wine will lift the flavors stuck to the bottom of the pot and create a rich base for the stew.
#### **Step 5: Add the Tomatoes and Stock**
Next, add the canned tomatoes (or fresh tomatoes, if using) to the pot, breaking them up with a spoon. Stir in the veal stock, fresh herbs, and any additional seasonings. Return the browned veal to the pot along with any juices that may have accumulated on the plate. Stir everything together, ensuring that the meat is covered with the sauce.
#### **Step 6: Simmer the Stew**
Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let the stew cook slowly for about 1–1.5 hours, or until the veal is tender and the flavors have melded together. Stir occasionally, and check the liquid level. If it’s too thick, you can add more stock or water to adjust the consistency.
#### **Step 7: Add the Olives and Butter**
Once the veal is tender, stir in the olives, if using, and a knob of butter to finish the sauce. The olives add a burst of briny flavor that balances the richness of the dish, while the butter makes the sauce velvety and smooth.
#### **Step 8: Serve**
Once the stew is fully cooked, taste and adjust the seasoning with salt and pepper as needed. Ladle the Veal Marengo into bowls and garnish with freshly chopped parsley. You can serve the dish with crusty bread to soak up the delicious sauce or over a bed of pasta or mashed potatoes.
### **Tips for Perfecting Veal Marengo**
– **Use Bone-In Veal**: If you can, try using bone-in veal for a richer flavor. The bones will infuse the sauce with additional depth and richness as they cook.
– **Slow and Low Cooking**: The key to tender veal is slow cooking. Make sure to cook the stew on low heat for an extended period of time. This allows the meat to break down and become tender, while the flavors have time to meld together.
– **Let It Rest**: Like many stews, Veal Marengo often tastes even better the next day. Allow the stew to rest in the fridge for a few hours or overnight so the flavors can develop even further. Reheat gently before serving.
– **Optional Additions**: You can customize Veal Marengo to your liking by adding other ingredients, such as mushrooms, green peas, or even a splash of brandy or cognac for added depth.
### **Conclusion**
Veal Marengo is a dish that combines rich history with the delicious simplicity of Italian home cooking. Whether you’re recreating this recipe as a nod to Napoleon or simply seeking a hearty, flavorful stew for a family meal, Veal Marengo delivers on all fronts. Tender veal, rich sauce, and perfectly cooked vegetables make this dish a standout at any table.
With the tips and step-by-step instructions provided, you’ll be able to master this classic Italian dish and create a flavorful, comforting stew that will have everyone asking for seconds. So, gather your ingredients, roll up your sleeves, and prepare to enjoy the delicious taste of Veal Marengo – a dish that brings a taste of Italy right into your home. Buon appetito!
