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Wine with food - Hearty bull stew Gardiane de Taureau with olives and a glass of Gigondas red wine.

Gardiane de Taureau (bull stew)

Gardiane de Taureau is the culinary flagship of the Camargue and a feast for lovers of hearty braised dishes. Selected bull meat is slowly cooked in a deep, dark red wine sauce, with black olives, bacon and a hint of orange zest giving it its unmistakable flavor. The long cooking time at a low temperature ensures that the meat becomes tender and deeply absorbs the flavors of Provence. This recipe brings a slice of the southern French lifestyle and rustic heartiness directly to your dining table at home.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main course
Cuisine French
Servings 2 Servings
Calories 680 kcal

Cooking utensils

  • 1 Large casserole (ideally made of cast iron)
  • 1 Large bowl for marinating
  • 1 Knife and chopping board
  • 1 Cooking spoon
  • 1 Sieve

Ingredients
  

For the meat and the marinade

  • 600 g Bull meat from the shoulder or leg, cut into 4 cm cubes
  • 500 ml strong red wine z. e.g. from the Languedoc or Rhône region
  • 1 Onion studded with 2 cloves
  • 1 Carrot in slices
  • 1 Celery stalk Roughly diced
  • 2 Garlic cloves pressed on
  • 1 Bouquet garni Thyme, rosemary, bay leaf

For braising

  • 50 g streaky bacon in stripes
  • 1 1 tbsp olive oil
  • 1 tablespoon tomato paste
  • 100 g Black olives with stone, Nyons or Kalamata variety
  • 2 Strips of organic orange peel only the orange
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper

Preparation
 

Marinate

  • Place the meat in a bowl and pour over the red wine.
  • Add the chopped onion, carrot, celery, garlic and bouquet garni.
  • Cover and leave to marinate in the fridge for at least 12 hours.

Frying and searing

  • Remove the meat from the marinade and pat dry well. Pour the marinade through a sieve and collect the liquid and the vegetables.
  • Fry the bacon in olive oil in a cast-iron pan. Fry the meat in batches until it has colored all over.
  • Add the vegetables from the marinade and fry briefly.
  • Stir in the tomato purée and sugar, sauté briefly and deglaze with the marinating liquid.

Braise

  • The meat should be almost completely covered with wine. If necessary, add a little beef stock.
  • Add the orange peel and the bouquet garni again.
  • Put the lid on and simmer gently over a very low heat for approx. 2.5 to 3 hours.
  • Add the black olives 30 minutes before the end of the cooking time.
  • Remove the bouquet garni and orange peel before serving. Season to taste with salt and pepper. The sauce should be creamy and dark.

Recommended side dishes

  • Camargue rice (red rice from the region)
  • Classic baguette to soak up the sauce
  • Steamed seasonal vegetables such as green beans

Nutritional values per portion

Calories: 680kcalCarbohydrates: 12gProtein: 45gFat: 38g
Keyword Bull meat, Camargue, Gardiane de Taureau, Red wine sauce, South of France, Stew, Stew
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