Name: Basque-Style Braised Veal Stew with Sweet Peppers
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: French Basque
Ingredients: 2 lb (900 g) boneless veal shoulder, trimmed and cut into 1-inch cubes; 3 tbsp extra-virgin olive oil; 2 large yellow onions, halved and thinly sliced; 3 red bell peppers, cored and cut into 1/2-inch strips; 1 green bell pepper, cored and cut into 1/2-inch strips; 5 garlic cloves, minced; 2 tbsp tomato paste; 1 cup (240 ml) dry Basque white wine or Sauvignon Blanc; 1 to 1 1/2 tsp ground Espelette pepper; 2 dried bay leaves; 1 tsp fine sea salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1/3 cup finely chopped flat-leaf parsley; Crusty Basque pain de campagne or boiled baby potatoes, for serving

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A rustic emblem of the French Pays Basque, this slow-braised veal shoulder is simmered with sweet bell peppers, onions, and dry white wine until meltingly tender. The signature touch of ground Espelette pepper lends a gentle, smoky warmth that distinguishes the dish from any ordinary stew.

Prep Time20 mins

Cook Time90 mins

Total Time110 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
22 gFat
6 gSaturated Fat
18 gCarbs
4 gFiber
10 gSugar
38 gProtein
520 mgSodium
950 mgPotassium
80 mgCalcium
4 mgIron
120 mgVitamin C
150 mcgVitamin A

Ingredients

For the stew

2 lb (900 g) boneless veal shoulder, trimmed and cut into 1-inch cubes
3 tbsp extra-virgin olive oil
2 large yellow onions, halved and thinly sliced
3 red bell peppers, cored and cut into 1/2-inch strips
1 green bell pepper, cored and cut into 1/2-inch strips
5 garlic cloves, minced
2 tbsp tomato paste
1 cup (240 ml) dry Basque white wine or Sauvignon Blanc
1 to 1 1/2 tsp ground Espelette pepper
2 dried bay leaves
1 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper

To finish and serve

1/3 cup finely chopped flat-leaf parsley
Crusty Basque pain de campagne or boiled baby potatoes, for serving

Directions

Heat the olive oil in a heavy Dutch oven over medium-low heat. Add the sliced onions and cook gently for 8 minutes until softened and translucent, stirring occasionally.
Add the red and green pepper strips and a pinch of salt. Continue cooking, partly covered, for 15 to 20 minutes, stirring now and then, until the peppers have collapsed into a soft, jamlike mixture.
Stir in the minced garlic and tomato paste and cook for 1 minute, then push the vegetables to one side. Increase heat to medium-high, add the veal cubes in a single layer, and sear for 6 to 8 minutes until lightly browned on all sides.
Season with the sea salt, black pepper, and Espelette pepper. Pour in the white wine, scrape up any browned bits from the bottom, and add the bay leaves.
Bring to a gentle boil, then reduce the heat to low, cover, and simmer undisturbed for 50 to 60 minutes, until the veal is fork-tender and the sauce is reduced but still saucy.
Uncover, skim any surface fat, and simmer 5 to 10 minutes more to thicken the juices if needed. Remove the bay leaves, taste for salt, and stir in most of the parsley.
Let the stew rest off the heat for 10 minutes so the flavors settle, then garnish with the remaining parsley and serve straight from the pot with crusty bread or boiled potatoes to soak up the sauce.

Cook’s Notes

Choose veal shoulder over loin: the marbling and connective tissue break down during the long simmer, keeping the meat tender rather than dry.
No Espelette pepper on hand? Substitute an equal amount of sweet Spanish paprika plus a small pinch of cayenne for a similar mild heat and brick-red color.
Axoa tastes even better the next day. Cool, refrigerate, and reheat gently; the peppers melt into a silky sauce overnight.
For an authentic finish, stir in a small handful of finely diced cured Bayonne ham at the end for salty depth.
Serve with a crisp, dry Jurançon sec or a young Irouléguy blanc to echo the Basque terroir.

DinnerSavoureux