Axoa (veal stew)

Name: Axoa (veal stew)
Cook time: 95 min
Total time: 95 min
Yield: 4 servings
Cuisine: Basque
Ingredients: 900g Veal Shoulder, cut into small dice; 2 Onions, finely chopped; 3 Green Bell Peppers, sliced; 3 Garlics, cloves, sliced; 2 tbsp Olive Oil; 150ml White Wine, dry; 200ml Veal Stock; 2 tsp Piment d'Espelette, ground; 1 Bay Leaf; 1 Fresh Thyme, sprig

Axoa is a rustic Basque veal stew of tender, slow-braised veal cubes cooked with sweet peppers, onions and garlic in a savory wine-and-stock sauce lightly spiced with piment d'Espelette. Rich and aromatic, it develops deep, comforting flavors that pair beautifully with mashed potatoes, polenta or crusty bread.

Axoa is a rustic Basque veal stew of tender, slow-braised veal cubes cooked with sweet peppers, onions and garlic in a savory wine... Show more

es-pv Traditional Basque Recipe

Health Grade

S- · Outstanding

Rating

4.0

Time

1 hr30 min

Price

3,80 €

Calories

450 kcal

low calorie

healthy

nutritious

one pot

Method

Wash the produce

Give the Green Bell Peppers and Fresh Thyme a quick rinse under cold water, then pat them dry well with a clean towel so they sauté nicely instead of steaming.

Prep the ingredients

Trim away any tough sinew from the Veal Shoulder, then cut it into small, even dice so it cooks evenly and stays tender. Peel and finely chop the Onion. Halve the peppers, remove the stems and seeds, then slice them. Peel and thinly slice the Garlic.

Brown the veal

Heat the Olive Oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Add half of the veal in a single layer and sear for 4 minutes, stirring only once or twice, until the pieces are nicely browned on several sides; transfer that batch to a plate. Add the remaining veal and do the same, then return the first batch to the pot.

Soften the vegetables

Lower the heat to medium, then add the onion and sliced peppers to the pot with the veal. Cook, stirring often, for 8 minutes, until the vegetables are soft and the onion looks translucent. Add the garlic and cook for 1 minute more, just until fragrant.

Deglaze with wine

Pour in the White Wine and scrape the bottom of the pot with a wooden spoon to lift all the browned bits into the stew. Let it bubble for 2 minutes, until the wine smells mellow rather than sharp.

Simmer gently

Stir in the Veal Stock, Piment d'Espelette, Bay Leaf, and the thyme sprig. Bring everything to a gentle simmer, then reduce the heat to low and cover the pot partially. Cook for 45 to 60 minutes, stirring once or twice, until the veal is tender and the sauce has lightly thickened.

Finish and serve

Lift out the bay leaf and thyme sprig. If the sauce looks a little loose, let the stew bubble uncovered for a few more minutes until it lightly coats the meat. Spoon the axoa into warm bowls and serve it hot.