Entree: France – Gascony – Axoa (Hearty Gascon chopped veal stew cooked with onions, bell peppers and Espelette pepper)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 1/4 lb (567 g) veal shoulder or stewing veal, finely chopped or coarsely ground
- 3 tbsp (45 ml) butter
- 2 tbsp (30 ml) duck fat or olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 green bell pepper, seeded and finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) piment d'Espelette (Espelette pepper) or to taste
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) beef or veal stock
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Sauté aromatics and brown meat: heat butter and duck fat (or olive oil) in a heavy skillet or sauté pan over medium heat, add onion and bell peppers and cook gently until soft and translucent (8–10 minutes). Add garlic and tomato paste, cook 1 minute; push vegetables to the side, add the chopped veal and brown, stirring to break up any lumps.
2. Simmer and finish: deglaze with white wine, add stock, bay leaf and Espelette pepper, reduce heat to low and simmer gently, uncovered, until sauce thickens and flavors meld, about 25–35 minutes. Season with salt and pepper, remove bay leaf, stir in parsley, and serve hot with potatoes, polenta or crusty bread.