Camargue Beef Stew with Red Wine — Boeuf Gardiane
The Camargue cowboy stew, bull or beef slow-braised in red wine with orange, olives and juniper.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 675g beef chuck into 5cm chunks. Slice 1 medium onion, cut 1 medium carrot into 3cm rounds, crush 2 garlic cloves, peel orange zest in wide strips, lightly crush 4 juniper berries. Combine beef, half the wine, half the onion, crushed garlic, juniper, bay leaf, thyme and orange zest in a bowl; marinate 4 hours or overnight. Drain beef, reserve marinade, pat dry, dust with 1.5 tbsp flour, season with salt and pepper.
Sear
Heat 1 tbsp olive oil in a heavy casserole over high heat. Brown beef in batches 4–5 minutes per batch until deeply browned on all sides; transfer to a plate. Keep heat high.
Saute
Add remaining onion and carrot to the casserole, sauté 5–6 minutes over medium-high heat until softened and golden. Pour in remaining wine and reserved marinade, scrape the base clean, reduce 3–4 minutes until slightly thickened.
Braise
Return beef to the casserole, add 200g tinned tomatoes, 150ml beef stock and 1/2 sprig rosemary; bring to a gentle simmer. Cover and braise on low heat or 150°C oven 2 hours until beef is fork-tender and sauce is rich.
Simmer
Fold in 60g black olives, simmer uncovered 15 minutes until sauce is glossy and coats the beef. While the stew simmers, heat 1 tbsp olive oil in a wide pan, sauté 2 remaining garlic cloves 30 seconds, add 200g baby spinach and wilt 2–3 minutes with a pinch of salt until tender.
Finish and plate
Scatter 1.5 tbsp chopped parsley over the boeuf gardiane. Spoon onto plates over cooked Camargue red rice, serve with sautéed spinach alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.