Axoa de veau
Dîner • France
À propos de Axoa de Veau
Basque minced veal stew with peppers and Espelette chili
How to Make Axoa de Veau (Traditional & Healthy Version)
Axoa de Veau is a classic dish from the Basque region in the southwest of France, known for its vibrant flavors and rustic charm. Traditionally prepared with finely diced veal, sweet peppers, onions, and Espelette pepper, this stew celebrates the rich culinary heritage of France’s Sud-Ouest. Axoa de Veau is typically served during festive gatherings and village events, embodying the warmth and conviviality of French country life. The dish boasts a tender texture and aromatic profile, thanks to the slow cooking of veal with vegetables and regional spices. Its roots trace back to the Basque villages where local ingredients are treasured. Axoa de Veau is a fantastic dinner choice for those seeking authentic French flavors while maintaining a balanced diet. The healthy adaptation of this recipe uses lean veal cuts and plenty of vegetables, making it ideal for calorie-conscious food lovers across the globe. Whether you are exploring French cuisine for the first time or looking for a lighter take on a regional classic, Axoa de Veau offers a delightful taste of France’s Sud-Ouest. The recipe is easy to prepare, packed with protein, and perfect for sharing at the dinner table, bringing a touch of French tradition to your home.
Ingrédients(pour 1 generous bowl per person)
- 350g Veal shoulder (finely diced)
- 1 medium Red bell pepper (diced)
- 1 medium Green bell pepper (diced)
- 1 medium Yellow onion (chopped)
- 2 Garlic cloves (minced)
- 1 medium Tomato (chopped)
- 1 tsp Espelette pepper (Piment d'Espelette)
- 1 tbsp Olive oil (extra virgin)
- 1 Bay leaf (whole)
- to taste Salt and pepper
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until translucent.
5 minutes
Use extra virgin olive oil for enhanced flavor and health benefits.
- 2
Add diced veal to the pan and brown on all sides. Stir gently to avoid burning.
5 minutes
Cut veal into small cubes for faster, even cooking.
- 3
Mix in red and green bell peppers and cook until softened.
5 minutes
Keep the heat moderate to preserve the peppers' color and nutrients.
- 4
Add chopped tomato, bay leaf, and Espelette pepper. Stir well and season with salt and pepper.
2 minutes
Piment d'Espelette gives Axoa its signature Basque aroma.
Pourquoi ce plat est sain
This healthy version of Axoa de Veau uses less oil and lean cuts of veal, reducing saturated fat and overall calories. The abundance of vegetables increases fiber and micronutrient content, supporting digestion and immune health. By avoiding heavy sauces or added fats, this recipe delivers authentic taste with a lighter nutritional profile, making it an excellent choice for weight management and balanced eating.
Axoa de Veau is packed with lean protein from veal, which aids muscle repair and satiety. The inclusion of colorful bell peppers and tomatoes provides a rich source of vitamins A and C, antioxidants, and dietary fiber. Garlic and onions add anti-inflammatory benefits, while olive oil offers heart-healthy monounsaturated fats. This dish is naturally low in carbohydrates and free from dairy and gluten, making it suitable for various dietary needs.
Astuces
- 💡Tip 1: Dice veal and vegetables evenly for consistent cooking.
- 💡Tip 2: Use authentic Piment d'Espelette for true Basque flavor.
- 💡Tip 3: Let the stew rest for 10 minutes before serving to enhance flavor.
Conservation et service
Store Axoa de Veau in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve tenderness. Freezing is possible, but may alter texture.
À déguster de préférence: Dinner
Informations nutritionnelles
| Nutriment | Pour 100g |
|---|---|
| Énergie | 165.0 kcal |
| Protéines | 17.0 g |
| Glucides | 5.0 g |
| Lipides totaux | 8.0 g |
| Fibres | 2.0 g |
| Sucres | 1.8 g |
| Sodium | 340.0 mg |
| Potassium | 270.0 mg |
| Cholestérol | 38.0 mg |
| Vitamine A | 410.0 IU |
| Vitamine C | 9.0 mg |
| Calcium | 22.0 mg |
| Fer | 1.1 mg |
| Magnesium | 18.0 mg |
| Zinc | 1.5 mg |
| Phosphorus | 110.0 mg |
| Vitamin D | 0.3 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 2.8 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.6 µg |
| Folate | 12.0 µg |
