Provençal Beef or Bull Stew (Gardiane de Taureau)
A traditional French stew from Provence served with beef or bull meat. Make sure to allow enough time for marinading.
Ingredients
- 3 lbs Beef or Bull Lean marbled meat, cut into large cubes
- 7 oz Bacon
- 2 Onions
- 2 Carrots
- 3 Garlic Cloves
- 2 tsp Parsley
- 2 tbsp Herbes de Provence
- 1 Red Pepper
- 1 Yellow Pepper
- 6 Fresh Tomatoes
- 2 bottles of Red Wine
- 1 litre Chicken Stock
- Salt and Pepper
- Piment d'Espelette
- Sunflower Oil
Instructions
- Peel, clean and cut celery and carrots into cubes, chop the onions and parsley, smash the garlic reserve and put all together in a bowl.
- Peel the orange with a peeler to avoid a pith when removing the skin. Wash well and reserve the skin.
- In a large hot saucepan, use vegetable oil or sunflower oil for cooking the protein. First, brown the cubes of bacon, then remove and reserve. Next, brown the cubes of meat (beef or bull) in the same fat until golden brown.
- Add the vegetables and reduce the heat to medium. Roast the meat and the vegetables together for a few minutes, then add the flour.
- Cook again for 3 to 5 minutes mixing often. Add the tomatoes and the wine and let boil. Add the chicken stock, salt and pepper, bay leaf and thyme, the chili pepper (optional) and the orange skin cut in large pieces.
- Cover and cook for 2 hours on a simmer. Add the potatoes and cook for 30 to 50 more minutes. Let rest 1 hour before serving.
- Can be served with wild rice from Camargue or by itself.
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