Beef Marengo
Ingredients
- 1 (4 lb.) boneless chuck roast ⓘ
- 1/2 c. vegetable oil ⓘ
- 1 c. chopped onion
- 1 c. chopped celery ⓘ
- 1 clove garlic, crushed ⓘ
- 1 c. Chablis or other dry white wine, divided ⓘ
- 2 (8 oz.) cans tomato sauce ⓘ
- 2 bay leaves ⓘ
- 1 tsp. dried whole oregano ⓘ
- 1/2 tsp. dried whole rosemary ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 2 Tbsp. chopped, fresh parsley ⓘ
- 1 lb. fresh mushrooms, sliced ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1/4 c. butter or margarine ⓘ
- 1 Tbsp. all-purpose flour ⓘ
- 2 Tbsp. water ⓘ
- chopped parsley (optional) ⓘ
Instructions
- Trim excess fat from roast.
- Cut into 1-inch cubes.
- Brown in hot oil in a large Dutch oven.
- Remove meat.
- Add onion, celery and garlic to pan drippings; saute until tender.
- Add meat, 1/2 cup wine and next 7 ingredients to mixture; bring to a boil. Cover and simmer 1 hour or until meat is tender, stirring occasionally.
- Discard bay leaves.
Nutrition & Diet Analysis (per serving)
935
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).