Come with us on our wonderful Bordeaux cruise in October this year to taste this classic Sauté de Veau Marengo.

What makes this stew Provencal in nature, is the use of flavorful and hearty ingredients common in southern France ingredients like tomatoes, fresh herbs, white wine, mushrooms and citrus.

Why not try it at home or join us and let our chefs prepare it for you. Straight after the exhaustions of the Yamim Naraim relax on our beautiful riverboat, drink a glass of Bordeaux and enjoy the stunning scenery.


  • 5 lb Veal
  • Flour.
  • 4 Diced onions
  • 2 Pints of good Beef stock
  • Orange peel
  • 3 pieces of garlic sliced
  • Bouquet garni
  • 1 lb rough chopped ripe tomatoes
  • 1 bottle white wine
  • Chopped parsley
  • 1 lb button mushrooms
  • 4 cloves diced garlic
  • Roughly half a pound of  Margarine
  • Salt and Pepper to taste


  • Roughly cut the veal
  • Dredge in seasoned flour and sauté in the margarine till you have a nice color on the veal.
  • Add the onions, mushrooms, tomatoes and garlic to the pot and simmer for 10 minutes. (Add some stock if it start to get dry)
  • Add orange peel, bouquet garni and wine.
  • Add stock, bring to the boil then leave on a simmer until tender. (very approximately 2 – 21/2 hours)
  • Thicken if necessary with corn flour