Gilles Gougeon’s Veal Stew with Espelette Pepper
Ингредиенты
- 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
Инструкция
- 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.
