Basque veal stew with bell peppers

Directions

1. Rinse the meat under cold water, pat it dry with paper towels, and then cut it into pieces. ≈ 8 min
2. Wash the green bell peppers under very hot water, dry them, remove the stems, cut them in half, remove the seeds and membranes, and then dice them. ≈ 8 min
3. Wash the hot peppers, dry them, cut them in half (keeping or discarding the seeds), and finely chop them. ≈ 8 min
4. Peel and finely chop the onion and garlic. ≈ 8 min
5. Heat the oil in a large pan over medium-high heat. Add the onions, garlic, bell peppers, and hot peppers, and cook until softened, about 5-7 minutes. ⏱ ≈ 7 min
6. Add the meat, brown it briefly, then add the herb bouquet, and deglaze with the white wine. ≈ 3 min
7. Cover and let simmer gently for 50 minutes. ⏱ 50 min
8. Let it simmer for another 10 minutes, with the lid slightly ajar. ⏱ 10 min
9. Remove the bouquet garni. ≈ 3 min
10. Taste, adjust the seasoning, and serve immediately. ≈ 2 min