Basque Veal Stew With Peppers Axoa Food

BASQUE VEAL STEW WITH PEPPERS (AXOA)

Steps:

• In a large skillet, heat 2 tablespoons of olive oil over high heat. Add the bell peppers and onion, along with a pinch of salt, and reduce the heat to medium. Cover and cook, stirring occasionally, for 25 minutes. Reduce heat to low, add the garlic, and cook, uncovered, for 15 minutes, or until the vegetables are golden.
• In a dutch oven, heat remaining 2 tbsp olive oil over high heat. Add the veal, cayenne pepper, and another generous pinch of salt and cook without stirring for a few minutes to get the veal a nice golden brown. Reduce heat to medium-high and cook, stirring, for 5 minutes, until cooked through. Add the wine and simmer for another minute.
• Add the pepper-onion mixture to the veal and cook, stirring. Add enough stock, to cover.
• Cut the potatoes into large bite size pieces.
• Add the potatoes to the pot and bring to a simmer. Cover and cook, stirring occasionally, until potatoes are tender, up to 30 minutes. Uncover and simmer for up to 5 minutes move, if necessary, to thicken.

VEAL STEW WITH RED WINE AND PEPPERS

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.).

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

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.