Gilles Gougeon’s Veal Stew with Espelette Pepper

Instructions

1. 1

   In a saucepan, sauté the onion, garlic, and peppers in the oil for about ten minutes.

2. 2

   Add the meat, herbs, and pepper. Sauté, then add the broth.

3. 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. 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.