Basque Veal Stew With Peppers Axoa Recipes

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VEAL & RED BELL PEPPER STEW - LE TRINQUET RESTAURANT, BASQUE



Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque image

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.

Provided by swissms

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • Heat oil in heavy large skillet over high heat.
  • Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes.
  • 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.

Nutrition Facts : Calories 551.8, Fat 28, SaturatedFat 9.6, Cholesterol 248, Sodium 269.7, Carbohydrate 11.8, Fiber 2.9, Sugar 6.7, Protein 61.3

HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS



Hearty Veal Stew with Red Wine and Sweet Peppers image

Categories     Soup/Stew     Stew     Veal     Bell Pepper     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 pounds 1-inch pieces trimmed veal stew meat
1/4 cup all purpose flour
2 tablespoons extra-virgin olive oil
3 garlic cloves, flattened
2 tablespoons (1/4 stick) butter
3/4 cup dry red wine (preferably Sangiovese)
2 cups canned Italian-style tomatoes with juice
1 tablespoon crumbled dried sage leaves
2 red bell peppers, cut into 2x1/2-inch strips
2 tablespoons drained capers

Steps:

  • Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add garlic; sauté 1 minute. Discard garlic. Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
  • Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.)

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