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

In a saucepan, sauté the onion, garlic, and peppers in the oil for about ten minutes.

Add the meat, herbs, and pepper. Sauté, then add the broth.

Cover and simmer for about 1 hour or until the meat is tender. Ten minutes before the end of cooking, uncover and reduce the juices.

This dish can be served with steamed or pan-fried potatoes, but you can choose to cook them with the stew. In this case, slice or dice potatoes and cook them along with the onion.

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