Turkey Marengo stew is a classic French dish usually prepared with veal in a white wine tomato sauce with carrots and mushrooms.
It is one of my favorite simmered comfort food and easy to make.
For the little story, this recipe was invented by Napoleon’s cook, Dunand. He created this recipe to celebrate one of Bonaparte’s victories against the Austrians near a small village of the Italian Piedmont region called Marengo.
Initially the recipe was made with the meager supplies available at that time 3 eggs, 4 tomatoes, 6 crayfish, a small chicken, garlic and oil and a little cognac “borrowed” from the general’s gourd. Today the crayfish and fried eggs have disappeared and the garnish consists of mushrooms, onions and golden croutons.
Turkey Marengo Stew
- 2 pounds thigh turkey
- 2 tablespoon olive oil
- 1 tablespoon butter + 1 tablespoon for the mushrooms
- 1 medium onions (or 2 shallots) diced
- 8 carrots sliced ¼ inch
- 2 tablespoon flour
- 3 tablespoon tomato paste
- 250 ml white wine
- 125 ml hot water
- 3 cloves garlic finely diced
- 2 bay leaves
- 3 thyme sprigs
- 1 teaspoon coarse salt
- ½ pound mushrooms sliced
- 1 tablespoon lemon juice
- Lightly coat each piece of meat with the flour. In a saute pan or dutch oven put oil and butter and brown well the meat on all sides.
- Add carrots and onions (shallots). Mix. Then add the tomato paste, white wine, hot water, garlic, thyme, bay leaves, salt, and pepper. Mix well.
- Cover and let it simmered for 2 hours.
- During this time, clean the mushrooms and slice them. Cook them in some hot butter and the lemon juice. It is cooked when all the liquid has evaporated. Add them when the meat is cooked.
- Serve with pasta (it is what we prefer), rice or steamed potatoes.