Gilles Gougeon’s Veal Stew with Espelette Pepper

Gilles Gougeon’s Veal Stew with Espelette Pepper

  • Preparation 15 min
  • Cooking 1 h
  • Servings 8
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

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

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.

Personal Note