Veal Stew with Peppers

Veal stew is a common dish at festival lunches in the French Basque Country. A mix of chopped veal and smallish sweet peppers, it is often served alongside rice or potatoes, which can be cooked separately or, as in this recipe, in the pot as the stew finishes simmering.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the bell peppers and onion, along with a pinch of salt, and reduce the heat to medium. Cover and cook, stirring occasionally, for 25 minutes. Reduce the heat to low, add the garlic, and cook, uncovered, for 15 minutes more, or until the vegetables are golden.

Step 2

In a Dutch oven, heat the remaining 2 tablespoons olive oil over high heat. Add the veal, Espelette pepper, and another generous pinch of salt and cook without stirring for a few minutes to get the veal a nice golden brown. Reduce the heat to medium-high and cook, stirring, for 5 minutes, until cooked through. Add the wine and simmer for another minute.

Step 3

Add the pepper-onion mixture to the veal and cook, stirring. Add the stock, which should be enough to cover. If it's not, add a bit more.

Step 4

Cut the potatoes into large bite-size pieces by inserting a knife about ½ inch (1.5 cm) into a peeled potato and then rotating and lifting it, breaking off a piece. Rotate the potato slightly and repeat; repeat with the remaining potato.

Step 5

Add the potatoes to the pot and bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender, up to 30 minutes. Uncover and simmer for 5 minutes more, if necessary, to thicken the mixture