Veal, olive and pancetta stew with roasted red pepper

Stephane Manney, the incredibly gentle man who runs the most magical charcuterie shop I have ever visited, took a whole day to teach me the secrets of Corsica’s food. He introduced me to his charming wife, his uncle and his kids and made me completely fall in love with the island and its people. Cooking this stew for the Manney family was my way of paying them back form their charm and generosity. Serve the stew with a creamy mash or just some country bread.