Gilles Gougeon’s Veal Stew with Espelette Pepper

Preparation

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.