Slow Cooker Veal Marengo

Slow Cooker Veal Marengo
  • 6 servings
  • 0:25 Preparation
  • 6:20 Cooking
  • 6:45 Total Time

Ingredients

Add all
  • 2 1/4 lb
    (1 kg)

    cubed stewing veal

  • 3 Tbsp.
    (45 mL)

    flour

  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    canola oil

  • 1

    onion, minced

  • 2

    garlic cloves, chopped

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • 1 cup
    (250 mL)

    diced tomatoes

  • 2/3 cup
    (170 mL)

    dry white wine

  • 3 cups
    (750 mL)

    beef broth

  • 227 g

    package white mushrooms, quartered

  • 1 cup
    (250 mL)

    pearl onions

  • 12-15

    olives

  • chopped fresh parsley, as needed

Preparation

In a bowl, toss veal in seasoned flour to coat.

In a skillet, heat oil over medium-high heat and brown veal cubes.

Transfer veal to a slow cooker.

In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.

Add white wine and reduce by half.

Stir mixture into the slow cooker and add beef broth.

Cover and cook on low for about 6 hours.

Add mushrooms, pearl onions and olives.

Cover and cook on high for 15 minutes.

When meat is done, adjust seasoning and check consistency of sauce.

Stir in chopped parsley.

Source: Académie Culinaire

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007