Marie Lou’s Marengo Stew

Choice 23
Marie Lou’s Beef Marengo ( revisited by Hungry Breton)

My aunt often says to me that my mother was great at cooking meats; her beef Bourguignon was to die for and the treat for my father, on a cold Sunday, was her osso buco with flageolet beans and boiled potatoes. I guess I took it for granted, as children do, with a nonchalant face while playing with their fork, unaware of the love that was actually put before them. When she passed in 1997, I was only 25; at that stage, I had made my first baby steps in the kitchens of Sligo and Galway, before I got a phone call, before I had to sail away to say farewell, but that moment was never to be as she left before me. I inherited though, some lovely memories and a scrap book full of tender mess and quirky recipes from days long gone. My only regrets? I wish she could have seen Ireland, an Island she loved and supported through the “troubles”, through the struggles… She really did! The other one I guess is, that I would have really loved to have cooked for her… Just once. “But hey! Listen to me! This wasn’t meant to be no sad song” as legend Paul Brady puts it so well… We’ve heard too much of that before… We sure did!

Choice 24
A scrap Book to cherish!

One of her hidden recipe I found in the book she logged in since she was in secondary school, was veal “Marengo”. Or at least was one of her version, dumbed-down from the original Napoleonian original; please, look it up, it is hilarious! Since I don’t really care for veal on so many levels, I recreated with a little Breton-Irish twist a wonderful memory, and this is how it went!

You’ll Need:

  • 500g of stewing beef
  • 2 nice carrots
  • 1 fennel bulb
  • 3 celery sticks
  • 2 red onions
  • 2 cloves of garlic whole
  • 10 Juniper berries
  • 1 sprig of rosemary
  • 20cl of dry Irish cider
  • 1 heaped spoon of organic tomato purée
  • Salt and pepper

How To:

There we go, first, gather the veg together…

Choice 2

What you need now is to fry the beef in olive oil and with the sprig of rosemary…

Choice 11
Fry the beef with rosemary

While the magic happens nicely, chop the veg and gather them in the sieve. You want a nice golden colour from the meat before adding the vegetables for a good sweat with salt and pepper…

Choice 6
Chop the veg

For the quirky part, I like to have a bit of fun with the carrots; I was surprised to see that many of my friends didn’t know how to do this, so there you go. The tool is called a canneleur, it helps making them cool designs…And it often comes with a zester too!

Choice 4
And if you do that… Canneling I guess

Do it 4 times, and you get that…

Choice 5
And you get that…

But hey, I am drifting here! Now that the meat and the vegetables have been nicely sweating together, add a good dash of dry Irish cider. I got a gift of a bottle of Craigies Cider recently that I forgot about…This will do nicely. My Mother used dry white wine on everything, or heavy red for other recipes… In more ways than one!

Choice 13
Craigies Cider… Made in Ireland

Put a good dash in the stew, in order to catch and dissolve all the tasty bits!

Choice 17
Pour the cider in…

At that stage, time is going to do the work. Put a healthy dose of organic tomato purée, stir well and top up with some water… Let it simmer for at least an hour, two if you can on low heat…

Choice 19
Add the tomato purée

Add water, let it simmer and chill for a an hour or rather two…

Choice 20
Simmer away…

Serve Marie Lou’s Marengo stew with boiled potatoes, couscous or rice… She loved them all…

Choice 23
Marie Lou’s Beef Marengo ( revisited by Hungry Breton)

And when it comes to the end of this story; let me leave you with those few words from Paul Brady’s legendary song:

”  I want to take you to the Island, and trace your footprints in the sand

Keep well and eat happy…

Franck

10 thoughts on “Marie Lou’s Marengo Stew

  1. It’s a moving blog post, Franck. I can’t seem to find the right words to express how reading it makes me feel about your story, but I wanted to drop you a line, just so that you know “something” is happening to your readers with such a post.

  2. Franck,
    A really worthy recipe. It has all the ingredients in that you have taken a recipe that was a ‘version’ of a recipe and made it something right for your time and place.
    Keep up the great work,
    Conor

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