Entree: France – Provence – Gardianne de Taureau (Slow-braised Provençal bull stew with red wine, aromatics, and olives)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

- 3 lb (1.36 kg) stewing bull meat or beef chuck, trimmed and cut into 1½–2 in (4–5 cm) cubes
- 4 oz (115 g) pancetta or smoked bacon, diced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (16 g) all-purpose flour
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 3 cloves garlic, minced
- 2 carrots, sliced (about 8 oz / 225 g)
- 2 stalks celery, sliced (about 4 oz / 115 g)
- 2 cups (480 ml) full-bodied red wine
- 2 cups (480 ml) beef stock
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 g) anchovy paste or 2 anchovy fillets mashed (traditional for depth of flavor)
- 2 tsp (4 g) herbes de Provence
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 cup (150 g) Niçoise or black olives, pitted
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped flat-leaf parsley for garnish

Instructions

1. Pat the meat dry and toss with flour, salt, and pepper. In a large heavy Dutch oven, heat olive oil over medium-high heat. Brown the meat in batches until deep golden on all sides; transfer browned pieces to a plate.
2. Add pancetta to the pot and cook until fat renders and pieces are lightly browned. Add sliced onions, carrots, and celery and cook over medium heat until softened and beginning to brown, about 8–10 minutes.
3. Stir in minced garlic and tomato paste and cook 1–2 minutes until fragrant. Add anchovy paste and herbes de Provence and stir to combine.
4. Return browned meat to the pot, pour in red wine and bring to a simmer, scraping up browned bits from the bottom. Add beef stock to just cover the meat if necessary. Add thyme sprigs and bay leaves.
5. Bring to a gentle simmer, then cover and transfer to a low oven (300°F / 150°C) or reduce heat to low on the stovetop. Braise gently for 2½–3 hours, or until meat is very tender.
6. About 20 minutes before serving, stir in the olives and adjust seasoning with salt and pepper. Remove thyme sprigs and bay leaves.
7. Sprinkle with chopped parsley and serve Gardianne de Taureau with rice, polenta, or crusty bread to soak up the sauce.