• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Snacking in Sneakers
  • Home
  • About + Contact
    • About
    • Contact
    • Disclosure and Privacy Policy
  • Recipes
  • Running + Triathlon
    • Free Training Plans
    • Running
    • Triathlon
    • Race Reviews
    • Fitness Tips & Workouts
  • Wellness + Travel
    • Nutrition
    • Health + Wellness Tips
    • Travel
  • Shop
    • Journey to Healthy Eating: 28 Day Nutrition Challenge
    • Printable Fitness Planner
    • Triathlon Art – Set of 3 Digital Prints
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Chrissy
  • Recipe Box
  • Wellness + Travel
  • Fitness, Run & Tri
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Entree

    Veal Marengo (French Veal Stew)

    November 7, 2018 by Chrissy Carroll 7 Comments

    Jump to Recipe Print Recipe

    With the chilly winter days rapidly approaching, is anyone else craving warm, hearty dinners?  If so, this veal marengo recipe is a perfect addition to your weekly meal plan.  This version is a quick and easy take on the classic French veal stew, and can be served over pasta, rice, or alongside some crusty French bread!

    Disclosure:  This post was sponsored by the Northeast Beef Promotion Initiative.  As always, all opinions are my own.

    The Facts on Veal

    There are a lot of misconceptions about veal out there that sometimes dissuade people from cooking with it.  I’ll be fully honest with you – I previously had some of those same thoughts!  But I recently was able to go on a veal immersion trip and learned a lot of things I didn’t know about the industry:

    • Veal calves are actually a byproduct of the dairy industry. When a dairy cow gives birth to a male calve, the dairy farmers don’t have much use for it.  These calves are sold to veal farmers – many of whom are Amish and Mennonite families1 – who raise and take care of them, then sell the calves to a processing plant when they’ve reached the correct age and weight.
    • While most of us think of veal as “baby cows”, the calves are raised until around 22 weeks, when they weigh upwards of 475-500 pounds.
    • Veal barns are more humane than you may expect. Farmers choose not to tether, castrate, or dehorn animals.  As of this year, the industry has also fully transitioned to group housing.  While the newborn calves are kept in individual pens for special attention at the beginning, they are moved to group pens of two or more calves by 8-10 weeks of age for socialization.1

    Veal barn with group housing

    Hopefully these facts increase your comfort level with purchasing veal!  Which brings me to this delicious veal recipe…  

    What is Veal Marengo?

    Veal Marengo is thought to be a dish of French origin.  Apparently, a variation of this dish was first made for Napoleon after a successful battle at Marengo, hence the name.  (There’s your Jeopardy fun fact for the day!)

    The specifics of the historical dish are a bit unclear – whether it was originally made with chicken or veal; whether it was truly made after the successful battle or later in Napoleon’s life – but either way, the basic tenants of the recipe have stuck around.  It’s traditionally a protein (in our case, veal) cooked along with onions, tomatoes, and white wine.

    A large bowl full of veal marengo stew next to french bread

    Differences from Traditional Marengo Dishes

    In the past, traditional marengo dishes were often served accompanied by crayfish and a fried egg on top, but these days those items are often omitted.  Since I wanted this recipe to be quick & easy, I didn’t include either of those in here.

    There are also a few other aspects of my recipe that might veer from authentic versions:

    • I used veal leg slices (veal cutlets) so that this dish could be cooked quicker. These pieces are generally pretty thin and so they only take a few minutes to brown, and then they finish cooking in the 30 minutes of simmering time.  However, you can certainly use veal stew meat if you’d like!  It just might require a longer cooking time.
    • Because of the quicker cooking time, I cooked both the mushrooms and onions together from the start. Many stew recipes will have you sauté the mushrooms separately towards the end and add them in, but this veal marengo only needs a 30-minute simmer – so the mushrooms hold up form and flavor just fine.
    • This recipe includes a cup of tomato puree in addition to diced tomatoes. Since I serve this dish over pasta or with French bread, I like it to be super rich and saucy.  If you want, though, you can leave out the tomato puree and add a second can of diced tomatoes and a little chicken stock instead.

    Close up of a spoonful of French veal stew

    Veal Marengo Nutrition Facts

    Veal marengo can be a great option for all of you active folks looking for meals to fuel your fitness.  In particular, one serving of this recipe contains:

    • Protein (22 grams) – key for muscle repair and recovery after a workout
    • Zinc (2.6 mg – 17% of DV) – important for maintaining a healthy immune system
    • Potassium (770 mg – 22% of DV) – an important electrolyte for athletes
    • Iron (2 mg – 11% of DV) – involved in healthy red blood cells, which transport oxygen to muscles

    Plus, when you eat this with the traditional pairings of pasta, rice, or bread, you end up with a really balanced dish combining both carbs and protein.  It makes a great meal for runners and triathletes.

    A dish full of veal marengo next to a bowl of pasta topped with this french veal stew

    I hope you love this dish as much as I do!  Be sure to pin it so that you can bring it up later once you grab veal at the grocery store. 🙂

    A dish full of veal marengo next to a bowl of pasta topped with this french veal stew

    Veal Marengo (French Veal Stew)

    Snacking in Sneakers
    Searching for a new way to cook with veal?  Look no further than veal marengo, a version of the classic French veal stew that can be served over pasta, rice, or alongside bread.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine French
    Servings 6
    Calories 216 kcal

    Ingredients
      

    Ingredients for Stew:

    • 1 tbsp olive oil, divided into ½ tbsp and ½ tbsp
    • 1 1/4 lb veal leg slices, cut into 1-inch pieces
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 1/2 cup yellow onion, diced
    • 1 cup mushrooms, chopped
    • 2 tbsp all-purpose flour
    • 2 tbsp butter
    • 2 cloves garlic, minced
    • 1/2 cup dry white wine
    • 15 ounce can diced tomatoes
    • 1 cup tomato puree
    • 1 peel of orange rind
    • 1 bay leaf
    • 3 sprigs fresh thyme

    Your Choice for Serving:

    • Pasta
    • Rice
    • Egg Noodles
    • French Bread

    Instructions
     

    • Heat ½ tbsp olive oil in a large pot over medium heat. Dry veal thoroughly and season with salt and pepper. Place in hot oil and brown veal on all sides. Use a slotted spoon to remove veal and set aside on a plate.
    • Add the other ½ tbsp olive oil (if necessary) to the same pot over medium heat. Add onions and mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until tender.
    • Add the butter and garlic to the pot and cook for another minute. Meanwhile, toss veal in flour so that all pieces are well coated, then add veal to the pot as well.
    • Add wine, tomatoes, tomato puree, orange rind, bay leaf, and thyme to the pot. Turn heat to low and simmer everything for 30 minutes.
    • When done, remove the orange rind, bay leaf, and sprigs of thyme. Serve over pasta, rice, egg noodles, or alongside crusty French bread – your choice!

    Notes

    Nutrition facts (approximate per serving, assumes 6 servings, does not include pasta/bread/etc):
    216 calories, 8 g fat, 3.5 g sat fat, 356 mg sodium, 10.5 g carbohydrate, 2 g fiber, 4.5 g sugar, 22 g protein, Vitamin A: 767 IU - 15%, Vitamin C: 12.4 mg - 21%, Calcium: 27.2 mg - 3%, Iron: 2mg - 11%, Zinc: 2.6 mg – 17%

    Nutrition

    Calories: 216kcal
    Keyword french veal stew, veal marengo
    Tried this recipe?Let us know how it was!

    Share with me:  Have you ever cooked with veal?  What’s your favorite veal dish to make?  If you tried this veal marengo, what did you think?

    References:
    1 “Raising Today’s Veal Presentation by Donna Moenning, Program Manager for Veal Quality Assurance, Look East”.

     
    • Author
    • Recent Posts
    Chrissy Carroll
    Chrissy Carroll
    Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
    Chrissy Carroll
    Latest posts by Chrissy Carroll (see all)
    • Chocolate Peanut Butter Protein Ice Pops - June 22, 2025
    • Savory Sweetpotato Ricotta Breakfast Bowls - June 16, 2025
    • Peanut Butter Honey Cheerios Bars - June 13, 2025

    More Entree

    • Two sweeptoato fish cakes on a plate next to a salad and a fork.
      Sweetpotato Fish Cakes
    • An overhead shot of a serving bowl of Italian quinoa salad next to a napkin and wooden serving spoon.
      Italian Quinoa Salad
    • A piece of roasted salmon with watermelon salsa on top.
      Roasted Salmon with Watermelon Salsa
    • A beef burger topped with mashed avocado and mango salsa on a plate.
      Beef Burgers with Mango Salsa
    247 shares
    • Share
    • Tweet

    Let’s connect!

    Instagram
    Facebook
    Pinterest
    Twitter

    Looking for something?

    Reader Interactions

    Comments

    1. Stef

      December 1, 2018 at 3:47 pm

      5 stars
      I had no idea that veal was over 22 weeks old. I totally thought it was a few weeks, max. Interesting! I love veal dishes. My favorite is veal Parmesan. I’ll have to try this though!

      Reply
      • Chrissy Carroll

        December 2, 2018 at 6:52 pm

        Pretty interesting right?! There are a lot of misconceptions out there about it so the whole tour I went on was really enlightening.

        Reply
    2. Tayler Ross

      January 14, 2019 at 4:36 pm

      5 stars
      This was a total comfort food win! The whole family enjoyed it!

      Reply
      • Chrissy Carroll

        January 14, 2019 at 6:51 pm

        Yay, so glad to hear you enjoyed it!

        Reply
    3. Anthony

      March 30, 2021 at 4:00 pm

      Why is there no option to jump to recipe?

      Reply
      • Chrissy Carroll

        April 1, 2021 at 12:22 pm

        That’s a great question Anthony. I haven’t enabled it yet as it’s never been a major issue among readers, but perhaps I will in the future. 🙂 There is often helpful information about the ingredients or recipe history in the post itself (though I completely understand just wanting to see the recipe). As a heads up, those few seconds of scrolling do help to support my family, as this is my job. A lot of people don’t realize that, so just figured I’d mention it. Hope you have a great day!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Snacking in Sneakers! That's me, Chrissy, and I'm here to share all my favorite fitness, food, & wellness stories & tips. I'm a dietitian, personal trainer, runner, triathlon coach, foodie, not-so-extreme couponer, and all around fun lovin' gal.

    More about me →

    Latest

    • A woman's hand holding a chocolate peanut butter protein popsicle.
      Chocolate Peanut Butter Protein Ice Pops
    • A spoon drizzling honey on ricotta in a sweetpotato breakfast bowl.
      Savory Sweetpotato Ricotta Breakfast Bowls
    • A woman's hand holding a peanut butter honey cheerio bar.
      Peanut Butter Honey Cheerios Bars
    • A cast iron skillet with peach blueberry crisp and a few scoops of ice cream.
      Healthy Peach Blueberry Crisp

    Let’s Connect!

    • Instagram
    • Facebook
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • About
    • Disclosure and Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Snacking in Sneakers

    247 shares
    • 26

    Want smoothie recipes to fuel your fitness?

    Sign up for our email list and access a free e-book with 10 healthy smoothie recipes + tips on creating your own!

    Invalid email address
    Thanks for subscribing! Check your email for your smoothie e-book.