Axoa de veau basque

Name: Axoa de veau basque
Total time: 60 min
Yield: Serves 4
Cuisine: Basque Country
Ingredients: 1 kg (2.2 lb) veal shoulder, hand-chopped; 4 red bell peppers, diced; 3 yellow onions, thinly sliced; 4 garlic cloves, crushed; 200 ml (¾ cup) Irouléguy white wine; 2 tsp Espelette pepper (AOP); 1 bunch of flat-leaf parsley, chopped; 2 tbsp extra-virgin olive oil

Basque veal and pepper stew with Espelette chili

⏱ 60 minServes 4Easy380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1 kg (2.2 lb)veal shoulder, hand-chopped
4red bell peppers, diced
3yellow onions, thinly sliced
4 clovesgarlic, crushed
200 ml (¾ cup)Irouléguy white wine
2 tspEspelette pepper (AOP)
1bunch of flat-leaf parsley, chopped
2 tbspextra-virgin olive oil

1 kg (2.2 lb) veal shoulder, hand-chopped
4 red bell peppers, diced
3 yellow onions, thinly sliced
4 cloves garlic, crushed
200 ml (¾ cup) Irouléguy white wine
2 tsp Espelette pepper (AOP)
1 bunch of flat-leaf parsley, chopped
2 tbsp extra-virgin olive oil

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven (28 cm / 11 in across)

1 chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

1 sturdy wooden spoon

1 medium stainless-steel ladle

4 warm shallow bowls

1 stainless-steel bowl (1 L / 1 qt)

03 — Method

Chop the veal shoulder by hand into 5 mm (¼ in) pieces for an authentic axoa texture.
Heat the olive oil in the Dutch oven over medium heat and cook the sliced onions for 8 minutes.
Add the peppers and crushed garlic and cook 10 more minutes, stirring often.
Add the chopped veal and cook for 8 minutes, stirring, until evenly browned.
Sprinkle with the Espelette pepper and mix well.
Pour in the Irouléguy wine, season and cook covered over low heat for 30 minutes until tender.
Sprinkle generously with parsley and serve hot with white rice or fries.