This week’s French Fridays with Dorie challenge is for Veal Marengo. Having grown up in Italy, I’m not averse to eating veal. But, it’s not easy to come by in our area because California is, afterall, the state that attempted to ban Foie Gras because it’s cruel to fatten geese. I didn’t think far enough ahead to special order it, so I decided lamb would be a good substitute. But, the Susanizing didn’t stop there. John and I can’t understand the French propensity to cook vegetables separately when they are so delicious stewed in the sauce with the meat. Oh, and did I mention that we wash all our own dishes, so one pot is better than four? While our version may not be genuinely Provençal, it was genuinely delicious. Because we added the vegetables with the meat, we had to bake our stew for one hour instead of 30 minutes. But, it was so delicious. So delicious, in fact, that this is going to become my go-to method for making beef stew – with the addition of carrots and green peas stirred in just before serving.
This thick, flavorful sauce surrounds the meat and vegetables and imbues rich flavor into them. How could you not want your potatoes to taste this good? I suppose it’s an American thing to throw everything into one pot dating back to pioneer campfire days but, it works for us! This stew was really good with lamb but I’m looking forward to trying it with beef, too.