Veal stew with peppers

1/3 cup olive oil

1 small onion, thinly sliced

4 Anaheim chiles, seeded and finely julienned (get the Italian green peppers here in Barna)

1 medium red bell pepper, cored and finely julienned

4 garlic cloves, crushed

1 1/2 pounds boneless veal leg or shoulder, cut in 1 inch-thick strips (ask butcher to give you beef for estofado)

1 tsp kosher salt

1/8 tsp finely ground white pepper

1 bouquet garni (2 sprigs each parsley and thyme, and 2 bay leaves, tied together with kitchen string, so you can remove after cooking)

1 cup dry white wine

 

In a large casserole over medium-high heat, combine the oil, onion, peppers, and garlic. Sauté for 2 minutes.

Add the veal, salt, pepper, bouquet garni, and white wine and bring to a boil. Simmer until the meat is done, about 45 minutes. I serve over rice, but the idea is to have it with Basque garlic potatoes.