Hearty Veal Stew with Colorful Peppers and Garlic

Chunks of veal bubbling gently, perfumed with garlic and a kick of spicy Espelette. Bell peppers, all colors, softening into sweet little pillows next to the tender meat. The steam carries an earthy warmth that promises comfort, with a slight sting on the tongue. Slow-simmered, relaxed, coaxed into flavor – the kind of dish that pulls you close on a chilly evening. Not fussed, just hearty and steady.

Why You’ll Crave It

• Bright peppers mix up the texture and color, never boring.
• Veal cubes get really soft, soak up the herbs and spice.
• Piment d’Espelette adds gentle heat without overwhelming.
• Simple prep – mostly dump and let it simmer.
• Great make-ahead, tastes even better the next day.

I always toss in a splash of white wine sometimes, just for a bit more depth.

What You’ll Need

• Large Onion: one, sliced roughly, for that sweet base flavor.
• Garlic Cloves: about five, finely chopped to get that punch.
• Bell Peppers: instead of four mixed, use three green, two yellow, and three orange, all diced.
• Extra Virgin Olive Oil: around ⅓ cup — good quality, it matters here.
• Veal Shoulder: about 1.5 kilos, cut into bite-sized chunks.
• Bay Leaves: two whole, for that classic aroma.
• Fresh Thyme: 3 tablespoons, chopped – more herbal punch.
• Fresh Parsley: ¼ cup, chopped finely for freshness.
• Smoked Paprika: swap in 1 teaspoon instead of cayenne for a subtle, smoky heat.
• Chicken Broth: ¾ cup, adds moisture and depth.
• Salt and Pepper: to taste, keep it balanced.
• Red Potatoes: Optional twist, diced small, cooked with the veggies for extra heartiness.

Easy How-To

Start with the Veggies

Heat the olive oil in a deep pan. Toss in the sliced onion, chopped garlic, and the diced peppers. Stir it around, let everything soften for about 12 minutes or so – you want the edges starting to melt, but not mush.

Add the Meat and Herbs

Toss in the veal chunks right on top of those softened veggies. Add bay leaves, thyme, and parsley. Stir everything just enough to get the meat a little color – about 5 minutes, so it’s not raw-looking. Sprinkle over the smoked paprika now. Smells good already, right?

Pour in the Broth and Simmer

Pour the chicken broth over the mix, then cover the pot. Bring it down to low heat so it simmers gently. Leave it alone for 50 to 65 minutes, checking once or twice to make sure it’s not drying out.

Optional Potatoes

If you’re adding potatoes, throw them in with the veggies at the start. They’ll cook right along and thicken the stew a bit.

Finish by Reducing

About 10 minutes before taking it off the heat, lift the lid and let it bubble away uncovered. That gets the broth thicker and concentrates the flavors. Taste, season with salt and pepper if needed. Done.

Good to Know

• Veal shoulder breaks down beautifully; patience pays off.
• Smoked paprika swaps the sharp cayenne for something earthier.
• Leftovers reheat like a charm – flavors get richer overnight.

Serving Ideas

• Lightly buttered steamed rice or crusty bread to soak up the juices.
• Simple green salad on the side for crunch and brightness.
• A dollop of crème fraîche or plain yogurt to cool the spice.

Top Tricks

• Don’t rush cooking – letting it simmer low and slow makes all the difference.
• If too thick, a splash of broth or water loosens it without losing flavor.
• Fresh herbs go in at the start for depth – add extra parsley right at the end if you want some fresh zing.

Frequently Asked Questions

Can I use other meats instead of veal?

Sure, beef or pork shoulder cubes work fine. Just adjust the cooking time slightly; veal is pretty tender but beef might need longer to soften.

What if I don’t have piment d’Espelette?

Smoked paprika is a great swap; it brings smoky warmth without harsh heat. Cayenne is hotter, so add sparingly if you go that route.

Can this be made in a slow cooker?

Absolutely. Brown the meat and soften the veggies first, then dump everything in on low for 6–8 hours. Skip the reduction step or do it quickly at the end on the stove.