Gilles Gougeon’s Veal Stew with Espelette Pepper | RICARDO

Ingredients

• 1 large onion, sliced
• 4 cloves garlic, finely chopped
• 2 green bell peppers, seeded and diced
• 4 red bell peppers, seeded and diced
• 4 yellow bell peppers, seeded and diced
• 1/4 cup (60 ml) olive oil
• 2 lb (1 kg) veal shoulder, cubed
• 2 bay leaves
• 1/4 cup (60 ml) fresh parsley, chopped
• 2 tablespoons (30 ml) thyme, chopped
• Espelette or Cayenne pepper, to taste
• 1/2 cup (125 ml) chicken broth
• Salt and pepper