← Nouns Cooking · French

Ingredients

• 800 g veal shoulder, cut into 1 cm dice
• 3 tbsp Olive oil
• 2 Onion, chopped
• 3 cloves Garlic, chopped
• 2 green peppers (or mild Basque peppers), diced
• 1 red pepper, diced
• 2 tsp piment d’Espelette, plus extra to serve
• 2 Bay leaves
• 3 sprigs Thyme
• 100 ml dry white wine
• 250 ml veal or chicken stock (or water)
• Salt
• 1 tbsp Parsley, chopped

Method

1. Heat 2 tbsp oil in a heavy casserole over high heat and brown the veal in 2 batches for 3–4 min each until lightly coloured. Set aside.
2. Lower the heat to medium, add the rest of the oil and cook the onion and garlic for 5 min until soft. Add the peppers and cook for 8–10 min more, until they soften and just start to colour.
3. Return the veal with its juices and stir in half the piment d’Espelette, the bay and thyme. Pour in the wine and let it bubble for 1 minute.
4. Add enough stock to barely cover, season with salt, then cover and simmer gently for 40 min, stirring now and then, until the veal is tender and the sauce has thickened.
5. Stir in the rest of the piment d’Espelette and the parsley. Serve with boiled potatoes and extra piment at the table.

Tips

• Like most stews it tastes even better reheated the next day.
• No piment d’Espelette? Use a mix of sweet paprika with a pinch of hot (not smoked) paprika.

Sources

Written in our own words after cross-checking these recipes:

Kitchen Frau Firebird Feathers