Pierre Franey - Recipes - Veal Marengo

Ingredients

• 4 pounds lean veal cut into 2-inch cubes for stew
• Salt & freshly ground pepper to taste
• ¼ cup peanut, vegetable, or corn oil
• ½ cup water
• 1 cup chopped onion
• 1 teaspoon finely chopped garlic
• 1 cup diced carrots
• 1 bay leaf
• ½ teaspoon thyme
• ¼ cup tomato paste
• 1 cup plus 2 tablespoons dry white wine
• 2 cups veal broth or chicken broth
• 2 sprigs fresh parsley
• 2 teaspoons arrowroot or cornstarch
• ½ pound mushrooms, quartered