Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque - cooking recipe

Ingredients

2 tablespoons olive oil
1 large onion, sliced
2 2/3 lbs veal stew meat, cut into 1/2-inch cubes
1/4 teaspoon cayenne pepper
4 red bell peppers, cored, seeded, cut into matchstick-size strips
1 cup low sodium chicken broth

Preparation

Heat oil in heavy large skillet over high heat.
Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes.
Reduce heat. Add red bell peppers. Cover and cook until veal is tender, stirring occasionally and adding broth or stock as needed to prevent sticking, about 20 minutes.