Veal axoa (Basque dish)

A Basque stew of thinly cut veal simmered with peppers, onions and Espelette pepper. Fragrant and tender, it is a complete, colourful dish from the Basque Country, rich in lean protein.

Preparation: 20 min  |  Cooking: 45 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 363 kcal · 51 g protein · 11 g carbohydrate · 12 g fat

Ingredients

• 700 g of shoulder of veal
• 3 peppers
• 3 onions
• 2 cloves of garlic
• 1 tsp Espelette pepper
• 1 tomato

Method

1. Cut the veal into small pieces and brown it.
2. Soften the peppers, onions and garlic.
3. Add the veal, the tomato and the Espelette pepper.
4. Simmer for 35 minutes and serve with potatoes.

Nutritional benefits

Veal is a lean meat rich in protein and iron, while the plentiful peppers and onions bring fibre, vitamin C and antioxidants. Simmered without cream, axoa is a complete, balanced Basque dish. The Espelette pepper adds warmth without overpowering it. Naturally gluten-free and dairy-free.

Variations and substitutions

• With beef or minced veal.
• Spicier: add fresh chilli.
• Served with rice or semolina.
• With Bayonne ham as well.

Storage and making ahead

Even better reheated; keeps for 3 days and can be frozen. A good batch cooking dish.

💡 Good to know

Cut the veal into very small pieces (not cubes): that is the traditional texture of axoa.

Read more

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: veal · peppers · onions · garlic · chilli pepper.

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