Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Axoa d'Espelette. A delicious veal stew that is slightly spicy. Espelette is a slightly piquant red pepper grown in the Basque region of France and Spain. In this recipe, a combination of red bell peppers and a little cayenne makes a good substitute. Ingredients:
2 tablespoons olive oil |
1 large onion, sliced |
2 2/3 lbs veal stew meat, cut into 1/2-inch cubes |
1/4 teaspoon cayenne pepper |
4 red bell peppers, cored, seeded, cut into matchstick-size strips |
1 cup low sodium chicken broth |
Directions:
1. Heat oil in heavy large skillet over high heat.
2. Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes.
3. Reduce heat. Add red bell peppers. Cover and cook until veal is tender, stirring occasionally and adding broth or stock as needed to prevent sticking, about 20 minutes.
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