Name: Gilles Gougeon’s Veal Stew with Espelette Pepper
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 large onion, sliced; 4 cloves garlic, finely chopped; 2 green bell peppers, seeded and diced; 4 red bell peppers, seeded and diced; 4 yellow bell peppers, seeded and diced; 1/4 cup (60 ml) olive oil; 2 lb (1 kg) veal shoulder, cubed; 2 bay leaves; 1/4 cup (60 ml) fresh parsley, chopped; 2 tablespoons (30 ml) thyme, chopped; Espelette or Cayenne pepper, to taste; 1/2 cup (125 ml) chicken broth; Salt and pepper

Ingredients

1 large onion, sliced
4 cloves garlic, finely chopped
2 green bell peppers, seeded and diced
4 red bell peppers, seeded and diced
4 yellow bell peppers, seeded and diced
1/4 cup (60 ml) olive oil
2 lb (1 kg) veal shoulder, cubed
2 bay leaves  
1/4 cup (60 ml) fresh parsley, chopped
2 tablespoons (30 ml) thyme, chopped
Espelette or Cayenne pepper, to taste
1/2 cup (125 ml) chicken broth
Salt and pepper

Preparation

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.

Note from Ricardo

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.

Gilles Gougeon’s Veal Stew with Espelette Pepper

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note