Featured Recipe
Veal Stew Espelette Twist
By Kate
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Veal chunks braised with a mixture of colorful peppers, onions, and garlic in olive oil. Herbs like parsley and thyme meld with smoky Espelette pepper. Chicken broth helps simmer tenderness. Can include potatoes, sliced or diced, cooking with aromatics. Simmer covered, uncovered near the end to reduce juices. Simple, bold, with a touch of heat from a pepper swap. Rustic, hearty. Serve with steamed or pan-fried spuds, or alone. Variations welcome on seasoning and veg. A stew to linger over, not rush.
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Prep:
20 min
Cook:
65 min
Total:
Serves:
8 servings
stew
veal
French
comfort food
one pot
Introduction
Chunks of veal shoulder in a riot of color. Peppers — red, yellow, green — diced roughly, softening in olive oil alongside soft onion and minced garlic. A punch from smoked paprika and a subtle nudge of ancho chili instead of the usual Espelette and cayenne. Change it up. Your broth of choice — chicken swapped for vegetable here — adding depth and moisture. Bay leaves, fresh parsley, thyme. Herbs not prescribed but encouraged, the kind you chop fresh from the garden or fridge. Patience required; covered simmer for just over an hour, lifting the lid at the end to thicken sauce. Optional spuds, sliced or diced, joining in from the start, soaking in the flavors. Heat, herbaceous notes, smoky warmth mingle. No fuss, just stew.
Ingredients
About the ingredients
Quantities shifted by roughly 30 percent to tone the proportions differently. Infused paprika swapped for piment d’Espelette to alter flavor profile, while ancho chili replaces cayenne for a smoky heat rather than sharp spice. Added vegetable broth instead of chicken broth for a lighter base. Potatoes are optional; if included, add at the beginning sliced or diced to stew together with aromatics for melding flavors and texture. Fresh parsley and thyme still bring brightness and earthiness. Olive oil remains the fat carrier to gently soften vegetables and brown meat. Bay leaves contribute subtle undertones during slow cooking.
Method
Technique Tips
Start with heating oil medium heat, softening onion and garlic, then add optional potatoes to incorporate them early. Next, the trio of peppers—green, red, yellow—go in, cooking until tender but not mushy. Browning the veal cubes with herbs and spices introduces flavor layers before adding broth. Slow simmer with a lid on for about 70 minutes ensures tenderness, keeping moisture sealed in. Near the end, uncover for 7-8 minutes to reduce the stew and concentrate flavors. Stir occasionally to prevent sticking. Discard bay leaves before serving. Adjust seasoning based on personal taste. Potatoes cooked inside give different texture than serving on the side. This approach allows improvisation and texture variation.
Chef's Notes
- 💡 Use a heavy-bottomed pot. It distributes heat. Prevents burning. Ensure even cooking. Don't rush the browning. All sides should get color. Adds depth.
- 💡 Mix those bell peppers. Color matters. Green, red, yellow all bring different flavors. Slice them uniform. They cook evenly. Soft not mushy.
- 💡 Don't skimp on herbs. Fresh parsley, thyme bring brightness. Bay leaves add subtle depth. Layer flavors. Chop them right before using. Better aroma.
- 💡 Adjust spice levels. Smoked paprika is milder. Ancho chili gives warmth. Taste as you go. Seasoning is key. Don’t drown flavors. Balance it.
- 💡 Covering the pot matters. Locks in moisture. Makes veal tender. Lift the lid near end. Reduce to thicken. Concentrate those flavors. Stir sometimes.
Kitchen Wisdom
How do I enhance the flavor?
Try adding different herbs like rosemary or sage. Switch broths too. Chicken broth adds richness, vegetable lighter.
What to serve with veal stew?
Potatoes are great. Steamed or pan-fried. Also serve with bread. Crusty, great for soaking juices.
Can I make it ahead?
Yes, it stores well. Cool, refrigerate. Flavors deepen overnight. Reheat gently. Add liquid if too thick.
What else can I add?
Other veggies work. Carrots, zucchini all good choices. Try different meats like beef or pork too. Each brings unique taste.
