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Corsican Veal Stew with Peppers
4.7 from 6 votes

Corsican Veal Stew with Peppers

A comfort one-pot dish of veal with tomatoes, red peppers, garlic and onions from Corsica. You could replace the veal with chicken but the traditional recipe uses veal.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 6 people
Calories: 510 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 1.2 kg (2.5lb) veal shoulder or ask for “Blanquette” in France, off the bone
  • 50 g (3 tbsp) all-purpose flour plain
  • 3 tablespoon olive oil
  • 1 onion roughly chopped
  • 3 bell pepper seeded and cut into chunks
  • 4 cloves garlic finely chopped
  • 4 tomato or a tin chopped Italian tomatoes, chopped
  • 1 bouquet garni (bay leaf, 2 sprigs each thyme/rosemary & parsley)
  • 37.5 cl (half bottle) white wine
  • good pinch cayenne pepper (optional)
  • salt to taste
  • black pepper to taste
  • 1 tablespoon flat leaf parsley finely chopped, fresh, to serve

Instructions

    Cup of Yum
  1. Trim the veal of any fat and cut into 5cm (2-inch) cubes then coat lightly in the flour. Heat the olive oil in a non-stick crock pot or casserole dish.   
  2. Add the meat and cook over a medium heat for about 10 minutes until very lightly browned (read golden) on all sides. Remove from the pan, leaving as many juices as you can, and set aside.
  3. In the same pan, fry the onion and peppers until soft. Add the chopped garlic and fry for a further 2 minutes.
  4. Return the meat plus juices back to the pan, adding the tomato, herbs and wine, then season with salt and pepper and add the cayenne, if using. Bring to the boil briefly then immediately turn down the heat.
  5. Cover and simmer for about 2 hours. Remove the herbs before serving and add the freshly chopped parsley to serve.

Notes

  • Serve with pasta, rice or potatoes.
  • This stew freezes very well – so I normally make double quantities and freeze half: ideal for hearty pasta dishes during the week at the drop of a hat!If you prefer this gluten free, replace the flour with half quantity cornflour/cornstarch – or, even better, chestnut flour for an extra Corsican touch.