A good dish of veal marengo, Italian stew

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### 🍳 How to Make It:

1. **Brown the Veal**
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the veal cubes and brown them on all sides. Remove and set aside.

2. **Sauté the Aromatics**
In the same pot, reduce the heat and add the onions and garlic. Cook until soft and golden, then stir in the mushrooms and sauté for a few minutes.

3. **Deglaze and Simmer**
Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom (that’s where the flavor lives!). Let it simmer for 2–3 minutes.

4. **Add the Tomatoes and Broth**
Return the veal to the pot and add the diced tomatoes, broth, lemon zest, and a pinch of salt and pepper. Add olives or a splash of cognac if using.

5. **Slow Cook to Perfection**
Cover and let it simmer gently for about 1.5 to 2 hours, until the veal is fork-tender and the sauce is thick and aromatic.

6. **Finish and Serve**
Sprinkle with fresh parsley and serve hot — ideally with crusty bread, creamy mashed potatoes, or a bed of soft polenta.

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### 🍷 What to Pair It With

This dish pairs beautifully with a glass of **Chianti or Barbera**, both of which complement the rich tomato-based sauce without overpowering the subtle flavors of the veal.

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### 🧡 A Dish With Heart

Veal Marengo isn’t just a stew — it’s a story told through simmering pots and shared meals. Whether you serve it at a family gathering or savor it quietly with a glass of wine, it’s the kind of dish that invites you to slow down, breathe in the aroma, and enjoy the moment.

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**Try this traditional Italian-style stew at home and bring a touch of rustic charm to your table. Buon appetito!**

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