Axoa de Veau
Experience the rustic charm of the Basque Country with Axoa de Veau, a deeply flavorful stew featuring tender veal, vibrant bell peppers, and the signature warmth of Espelette pepper. This hearty French classic offers a comforting, savory profile with a subtle spicy kick, perfect for a satisfying meal.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 302 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gveal stew meat, cut into 2cm cubes
- 1 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 1 pcsred bell pepper, diced
- 1 pcsgreen bell pepper, diced
- 120 mlwhite wine, dry
- 240 mlchicken broth
- 1 tbsptomato paste
- 1 tspespelette pepper
- 2 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped
Equipment
Dutch oven · Chef's knife · Cutting board · Wooden spoon · Measuring cups · Measuring spoons · Paper towels (optional)
The method
Step by step
- 1
Pat the veal stew meat dry with paper towels and season generously with salt and freshly ground black pepper.
About 2 min
Cook’s note: Drying the meat thoroughly before seasoning helps achieve a better sear and a more flavorful crust.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
About 1 min
Cook’s note: Ensure the oil is hot enough to create a good sear, but not smoking, to prevent burning.
- 3
Add the seasoned veal stew meat to the hot pot in batches, searing until deeply browned on all sides, then remove the seared meat and set it aside in a bowl.
About 8 min
Cook’s note: Avoid overcrowding the pot; searing in batches allows the meat to brown effectively rather than steam, developing rich flavor.
- 4
Reduce the heat to medium, add the diced yellow onion to the pot, and sauté, stirring occasionally, until it becomes translucent and softened, about 5-7 minutes.
About 6 min
Cook’s note: Scrape up any browned bits from the bottom of the pot while the onions cook; these are packed with flavor.
- 5
Stir in the minced garlic, diced red bell pepper, and diced green bell pepper, cooking for another 5 minutes until the peppers begin to soften slightly.
About 5 min
Cook’s note: Cooking the vegetables until they are just tender-crisp ensures they retain some texture in the final stew.
- 6
Add the tomato paste and Espelette pepper to the pot, stirring constantly for 1 minute to toast the spices and paste, which deepens their flavor.
About 1 min
Cook’s note: Toasting tomato paste removes its raw flavor and concentrates its sweetness and umami.
- 7
Pour in the white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful browned bits, and cook until the liquid has mostly evaporated, about 3 minutes.
About 3 min
Cook’s note: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile.
- 8
Return the seared veal to the pot and pour in the chicken broth, ensuring the meat is mostly submerged in the liquid.
About 1 min
- 9
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 20-25 minutes, or until the veal is fork-tender.
About 25 min
Cook’s note: The exact cooking time will depend on the cut and thickness of your veal; check for tenderness by piercing with a fork.
- 10
Taste the stew and adjust the seasoning with additional salt and freshly ground black pepper as needed.
About 1 min
Cook’s note: Always taste before serving to ensure the flavors are perfectly balanced.
- 11
Garnish generously with fresh chopped parsley just before serving.
Cook’s note: Fresh herbs add a bright, aromatic finish and a pop of color to the rich stew.
Per serving
Nutrition
- Calories
- 301.8kcal
- Protein
- 32.9g
- Carbs
- 12.4g
- Fat
- 10.9g
- Fibre
- 2.7g
- Sugar
- 7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Serve this comforting Axoa de Veau with crusty bread to soak up the delicious sauce, or alongside simple boiled potatoes or rice. A light, crisp green salad would also complement the richness of the stew beautifully. For a beverage pairing, a dry red wine from the Basque region, such as an Irouléguy, would be an excellent choice.
Store leftover Axoa de Veau in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if it seems too thick.
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