In a saucepan, sauté the onion, garlic, and peppers in the oil for about ten minutes.
Add the meat, herbs, and pepper. Sauté, then add the broth.
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.
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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.