Axoa de Veau (Basque Veal & Pepper Stew) tender and creamy

Name: Axoa de Veau (Basque Veal & Pepper Stew)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 25 oz (700 g) of farmhouse veal loin cut into small 1 cm cubes; Garnish; 1 onion thinly sliced; 1 green bell pepper and 1 red bell pepper, cored and cut into small cubes; 2 garlic cloves, germ removed and chopped; 1 large ripe tomato (in season) cut into small cubes, or out of season, whole canned tomatoes in juice; 1 tablespoon tomato paste; Lemon thyme, 2 bay leaves and a little basil; 1 tablespoon Espelette pepper powder; Ripe olive oil; Dry white wine from Irouléguy (if possible); Fine salt

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (1 review)

Axoa de Veau (Basque Veal & Pepper Stew), easy to make — Photo : ivan couet aftouch-cuisine

Prep 20 min

Cook 60 min

Total 1h20

Servings 4 serv.

This dish, typical of Basque cuisine, is a delight when prepared well with quality local ingredients.

Farmhouse veal, cut into uniform small cubes, gently absorbs the flavours of Espelette pepper and Irouléguy white wine, while the Basque vegetable compote releases its full essence during slow, covered cooking.

Ingredients for 4 servings

Adjust for

servings

25 oz (700 g) of farmhouse veal loin cut into small 1 cm cubes

Garnish

1 onion thinly sliced
1 green bell pepper and 1 red bell pepper, cored and cut into small cubes
2 garlic cloves, germ removed and chopped
1 large ripe tomato (in season) cut into small cubes, or out of season, whole canned tomatoes in juice
1 tablespoon tomato paste
Lemon thyme, 2 bay leaves and a little basil
1 tablespoon Espelette pepper powder
Ripe olive oil
Dry white wine from Irouléguy (if possible)
Fine salt

Step-by-step recipe

1 One hour before, place your veal in a bowl, salt it, then add your thyme and bay leaves.

2 In a Dutch oven, pour 2 tablespoons of olive oil and gently cook your onions for 5 to 6 minutes, then add your bell pepper cubes, garlic and tomato, tomato paste, salt and dust with Espelette pepper powder, moisten with 0.4 cup (10 cl) of wine or water, let it stew gently for 15 minutes covered.

3 Meanwhile, pour 2 tablespoons of olive oil into a skillet, then sear your pieces of meat in it, then turn off the heat and cover.

4 When the vegetables are done cooking, pour the contents of your skillet with the roasted meat into them and let it cook gently covered for another 30 minutes, then taste and adjust the seasoning. Your Axoa is now ready to be enjoyed.

5 Can be served with various possible garnishes: boiled potatoes, pasta, etc.

Chef Patrick's Comment

Voici comment moi je le préfère :

Etalé tiède sur une grande tranche de pain de campagne grillée mais aussi avec de bonnes tagliatelles en s'en servant comme si c'était une « bolognaise .

Frequently asked questions

Can I replace Irouléguy white wine with another wine?

Yes. Any dry white wine works: Sauvignon, Picpoul, or Côtes de Gascogne. Skip heavily oaked or sweet wines that mask the meat. You need 10 cl of crisp acidity to balance the dish.

How long does axoa keep in the fridge?

Three days maximum in an airtight container. You can freeze it for up to three months. Thaw overnight in the fridge, then reheat gently covered on medium heat for 15 minutes. Taste and adjust seasoning after thawing.

How do I keep the meat tender after cooking?

Two key points: cook the vegetables for 15 minutes before adding meat, it creates a compote that softens everything. Then cover during the final 30 minutes and keep heat very low. No high heat, that's where it falls apart.