Veal Marengo

Instructions

1. Prepare the veal
   Pat the veal cubes dry with paper towels and season generously with salt and pepper. Dredge the veal in flour, shaking off any excess.
2. Brown the meat
   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the veal on all sides, about 3-4 minutes per batch. Transfer the browned veal to a plate and set aside.
3. Create the flavor base
   In the same pot, add the remaining 2 tablespoons of olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Deglaze and build the sauce
   Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes. Add the tomato paste and stir to incorporate. Return the veal to the pot along with any accumulated juices.
5. Add liquids and simmer
   Add the diced tomatoes, stock, and bouquet garni. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour and 15 minutes, or until the veal is nearly tender.
6. Cook the mushrooms
   Add the quartered mushrooms to the stew and continue to simmer, covered, for another 15 minutes until the veal is completely tender and the mushrooms are cooked through.
7. Finish the dish
   Remove the bouquet garni. Stir in the black olives and cook for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
8. Serve
   Sprinkle with fresh chopped parsley and serve hot, preferably with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.