Entree: France – Languedoc-Roussillon – Gardianne de Taureau (Slow-braised Camargue bull stew in red wine with aromatics)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

- 2 1/2 lb (1.1 kg) beef chuck or bull meat, cut into 1 1/2-inch (4 cm) cubes
- 4 tbsp (60 ml) olive oil
- 4 oz (115 g) pancetta or smoked bacon, diced
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (preferably a full-bodied Languedoc wine)
- 2 cups (480 ml) beef stock
- 14 oz (400 g) canned crushed tomatoes
- 1 bouquet garni (bay leaf, thyme sprig, parsley stalk)
- 1 tsp (1 g) Herbes de Provence
- 1/2 cup (75 g) pitted black olives (Niçoise or Kalamata)
- 2 tbsp (30 ml) red wine vinegar
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish

Instructions

1. Pat the beef cubes dry and season with salt and pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium-high heat and brown the beef in batches until deeply caramelized; transfer browned pieces to a bowl.
2. Add remaining 2 tbsp (30 ml) olive oil to the pot, add the diced pancetta and cook until fat renders and edges are golden. Add the sliced onions and carrots and cook over medium heat until softened and beginning to brown, about 8–10 minutes. Stir in the minced garlic and tomato paste and cook 1–2 minutes to develop flavor.
3. Return the beef to the pot. Pour in the red wine and scrape up browned bits from the bottom. Bring to a simmer and reduce the wine by about one-third, 6–8 minutes.
4. Add the beef stock, crushed tomatoes, bouquet garni and Herbes de Provence. Bring to a low simmer, cover partially, and maintain a gentle simmer on low heat for 2 to 2 1/2 hours, or until the meat is very tender; stir occasionally and add a splash of stock or water if the sauce reduces too fast.
5. Thirty minutes before serving, stir in the pitted black olives and red wine vinegar. Adjust seasoning with salt and pepper. Remove the bouquet garni before serving.
6. Serve hot garnished with chopped parsley, alongside cooked rice, polenta, or crusty bread.