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

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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Gilles Gougeon’s Veal Stew with Espelette Pepper

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Note from Ricardo

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