Beef Let’s Eat the World Main Course Provencal Recipes Taste

For a Hearty Winter Stew try Grillade Saint Gilloise

Hearty Winter Stew Grillade Aigriada Saint Gilloise

A slow-cooked meat stew, Grillade Saint-Gilloise, might be the perfect winter recipe. A hearty meat dish, this recipe typically includes beef or bull (taureau) chuck, onions, anchovy fillets, and capers. Sometimes called agrillade, aigriade, in Arles broufade, in Provencal broufado. The key to this recipe is the long marinating time. We recommend at least overnight.

This traditional dish from the Gard has its start as a humble dish of the Rhône River mariners. Prepared in advance, they could eat this hearty stew on their boats once they arrived in St Gilles. Our recipe for Grillade Saint-Gilloise follows below.

With a population of 13,600, Saint Gilles is a medium-sized town in the Petit Camargue located between Arles and Nîmes. Founded by Saint Giles in the 7th-century, the town’s Abbey was a stopping point along the Via Tolosana part of the Camino de Compostela that leads from Arles to Santiago via Toulouse before crossing the Pyrenees. In 1998, UNESCO added the church with its exquisite Romanesque portal to the list of World Heritage Sites.

Also, watch our website for details on our Week in Seville, Spain culinary experiences.

Agriade Saint-Gilloise

Let’s Eat the World

Start this recipe the day before as there is no way to rush the cooking process. Stewed for a long time, similar to a Provencal daube, Agriade Saint-Gilloise is even better when reheated.

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Prep Time 30

Cook Time 4

Resting Time 10

Total Time 14 30

Course Main Course

Cuisine French, Provencal

Servings people

Ingredients

3 lbs beef cheeks
2 medium onions
4 garlic cloves
10 Anchovies (in oil)
3 tbsp capers
1 handful parsley
1/2 bottle of white wine
3 tbsp Olive Oil

Instructions

The day before serving:

Peel and chop onion and garlic, chop capers, anchovies and parsley. Not too small. Reserve
Slice the meat into roughly half-inch thick pieces. Set aside and reserve.
Mix all the ingredients and add salt and pepper. Keep the olive oil for the next day. Reserve in the fridge overnight.

The day you serve the dish:

Five (5) hours before serving, in a cast-iron casserole, add olive oil and your meat preparation, heat on the stove for 10 minutes. Cover and cook in the oven at 120ºC (300ºF) for 3 to 4 hours. Allow the dish to rest for 1 hour before serving.
Serve with black Camargue rice or boiled potatoes

Notes

You will also hear this recipe be called Aigriada - aigre is the French word for sour - but no worries this is not a sour dish at all!

Keyword Beef, Slow-Cooked, Stew, Taureau

Tried this recipe?Let us know how it was!

Provencal Winter Dishes

Lamb Stew with Root Vegetables (Navarin d’Agneau)

Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.

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Quick Coq au Vin

The longest part of this recipe is cooking the chicken, which will be roughly 60 minutes on simmer. Enjoy some easy French cuisine for dinner tonight.

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Lentils and Sausage with Sweet Paprika Soup

This soup is a filling bowl of delicious flavours. It is easy to prepare, and can definitely be made in advance. Serve with fresh bread and a red wine from Provence.

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Lentil Sausage Sweet Paprika Soup Cook'n with Class

Pot au Feu: A Classic Provençal Recipe

Traditionally, the stew is served in 2 services. Meat and vegetables first, then the broth and the bread.

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French Cast Iron Casseroles:

If you already have a cast iron casserole, that will work perfectly well for this recipe. However, if you do not have one, consider investing in a heavy casserole for this recipe and some of the others listed above. These pots are available in a rainbow of colours and will last your lifetime.

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Tags:Beef,Main Courses

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Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

For a Hearty Winter Stew try Grillade Saint Gilloise