Gilles Gougeon’s Veal Stew with Espelette Pepper
Gilles Gougeon’s Veal Stew with Espelette Pepper
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Gilles Gougeon’s Veal Stew with Espelette Pepper

15 MIN
1 H



  1. In a saucepan, sauté the onion, garlic, and peppers in the oil for about ten minutes.
  2. Add the meat, herbs, and pepper. Sauté, then add the broth.
  3. Cover and simmer for about 1 hour or until the meat is tender. Ten minutes before the end of cooking, uncover and reduce the juices.
  4. This dish can be served with steamed or pan-fried potatoes, but you can choose to cook them with the stew. In this case, slice or dice potatoes and cook them along with the onion. 


Espelette, a village in the Basque Country, not far from Saint-Jean-de-Luz, is where they produce the famous pepper. Espelette pepper certainly has a strong taste, it is twice as strong as Cayenne pepper: adjust the proportions accordingly.

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