MENU
 
 
 
 

  • Sunday Supper Beef Marengo

    1 vote
    Sunday Supper Beef Marengo
    Prep: 15 min Cook: 1 1/2 hours Servings: 8
    by myra byanka
    510 recipes
    >
    Napoleon's chef created this dish (using chicken) after a battle that Napoleon won against the English. This recipe is crockpot friendly, or use a Dutch oven. Serve with wide egg noodles or rice.

    Ingredients

    • 4 lbs. chuck roast, cut into 1 inch cubes
    • 2 tbs. olive oil
    • Sauce:
    • 1 cup chopped onion
    • 1 cup chopped celery
    • 2 cloves crushed garlic, or 1-2 tsp. powder
    • 2 8 oz. cans petite diced tomatoes
    • 2 tbs. tomato paste
    • 1 cup Chablis or dry white wine
    • 2 bay leaves
    • 1 tsp. dry oregano
    • 1/2 tsp. dry rosemary
    • pinch of tarragon
    • 1 lb. sliced mushrooms
    • 2 tbs. butter
    • 2 tbs. flour
    • salt and pepper to taste
    • garnish: chopped parsley

    Directions

    1. Brown the meat in the oil, remove.
    2. Add onions, celery, saute until onions are translucent.
    3. Re-add the beef chunks, along with the rest of the sauce ingredients.
    4. Cover and simmer for 1 hour.
    5. Saute mushooms in butter, add flour.
    6. Stirring constantly, add the juices from the beef mixture.
    7. Pour the sauce back onto the beef mixture, simmer another 15 minutes.
    8. Sprinkle parsley on top before serving.

    Similar Recipes

    Leave a review or comment