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Hearty Winter Stew Grillade Aigriada Saint Gilloise

Agriade Saint-Gilloise

Let’s Eat the World - Cook’n With Class Experiences
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.
Prep Time 30 mins
Cook Time 4 hrs
Resting Time 10 hrs
Total Time 14 hrs 30 mins
Course Main Course
Cuisine French, Provencal
Servings 6 people


  • 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


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


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
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