Keller Killer Veal Marengo

Featured by Keller Estate in the Pinot Noir Wine Club.
Keller Killer Veal Marengo


Tender and tasty, this meal will have everyone going back for seconds! Try pairing it with Keller Estate's 2009 Pinot Noir

Yield: 4
Prep Time: 25 Minutes
Cook Time: 110 Minutes


• Veal meat
• 3 small white onions
• 3 carrots
• 3/4 - 1 cup green beans
• 3 round tomatoes
• 3 garlic heads
• Bay leaves/thyme
• 1 cup white wine
• 1 cup water
• 1/2 stick of butter
• 3 Tbs. olive oil
• 2 cups flour
• Salt and pepper


Clean the vegetables and cut them in small quarters. Put them aside. Cut the veal meat in small pieces and set them aside as well. In a large cocotte pot, add the olive oil and butter and heat to high heat. Once the pot is hot, sauté the veal meat and add the salt and pepper to taste. Make sure the meat is nicely browned.

Add the flour to the pot and stir until well distributed on the meat. Then add the chopped vegetables, garlic, bay leaves, and thyme and mix well. Add the wine and water to the mixture and put a lid on the pot. Let the stew cook for about 1 hour and 30 minutes on low heat. Once it’s cooked, enjoy the stew with rice, pasta, bread or potatoes.

Recommended Pairings