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Meat, South and mountains

Veal axoa with steamed potatoes

Veal axoa is a Basque dish where chopped veal simmers with onions, peppers, and Espelette pepper, served with steamed potatoes. For 4 people, it takes 1 hour and stays easy to make, at a cost of €4.00 per person. The key is chopping the veal by hand and letting the onions and the stew cook slowly.

Axoa is the Basque dish of ground veal simmered with peppers, onions, and Espelette pepper, served with steamed potatoes.

Veal axoa with steamed potatoes
Total time
1 h
Difficulty
Easy
Cost per person
€4.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Axoa gets its character from Espelette pepper, which adds warmth without burning, and from the mix of red and green peppers that bring sweetness with a touch of bitterness. Veal chopped by hand with a knife keeps some bite, very different from processed meat that falls apart in the sauce. After simmering, the meat turns tender and the vegetables melt into an almost jammy, fragrant mix.

This is a weeknight dish that needs little attention once it's simmering, perfect for a fall or winter evening. Kids generally like it, especially if you go easy on the pepper at first. Mon Chou likes to suggest it on days when you need a warming meal without complicating the cooking.

The ingredients

4 people

Butcher

  • Veal, cut into pieces 700 g

Fruits and vegetables

  • Onions 3
  • Red bell peppers 2
  • Green bell pepper 1
  • Garlic 3 cloves
  • Potatoes 800 g

Pantry

  • Espelette pepperoften in the pantry 2 tsp
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Chop the veal into small pieces with a knife.

    Freeze the veal for ten minutes, it cuts more finely.

  2. Cook the sliced onions in the oil until soft. 10 min

    Cook slowly, the onions should turn soft and sweet.

  3. Add the veal and the peppers cut into strips, the garlic, then the pepper. 10 min

    Stir often so the veal doesn't stick.

  4. Deglaze with the white wine, cover, and let it simmer gently. 35 min

    The veal should be very tender, extend the cooking time if needed.

  5. Steam the potatoes and serve them with the axoa. 25 min

    Salt the potatoes right after steaming.

Our tips to get it right

  • Cut the peppers into even strips so they cook at the same rate and keep a bit of bite.
  • Taste the Espelette pepper before adding all of it, its intensity varies by brand and season.
  • Let the axoa rest off the heat for ten minutes before serving, the flavors blend better.

The variations

  • Swap the veal for ground pork for a more budget friendly version that stays just as tender.
  • For a vegetarian version, use red lentils or crumbled tofu instead of veal, and shorten the cooking time slightly.
  • For kids, cut the Espelette pepper in half and serve with rice instead of potatoes if you want a change.

What to serve it with

  • Steamed potatoes, as in the recipe
  • A glass of dry white wine
  • A simple green salad on the side

Storage

Axoa keeps for 3 days in the fridge in a closed container, and it often tastes even better the next day. It freezes well for up to 2 months, without the potatoes, which don't freeze well. Reheat it gently in a pan or saucepan with a splash of water.

Questions about this dish

Can you make axoa ahead of time?

Yes, it's even recommended, axoa tastes better after resting overnight in the fridge. Reheat it gently and serve with freshly steamed potatoes.

Can you replace the veal with another meat?

Ground pork or beef work well instead of veal. The texture changes slightly but the dish stays tender after simmering.

How do you tone down the Espelette pepper for kids?

Cut the amount in half and add the rest at the end for adults who want more kick. You can also serve a bit of sour cream on the side to cool things down.

Why chop the veal by hand instead of using a food processor?

A knife leaves uneven pieces that keep some bite after cooking. A food processor crushes the fibers too much and the meat turns mushy as it simmers.

How long does it take to make a veal axoa with steamed potatoes?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a veal axoa with steamed potatoes?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal axoa with steamed potatoes cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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