Gardiane la camargue - beef and wine stew with black olives from camargue

Main Dish
5 servings
17 min
2 hours
Very Easy


Number of serving: 5


  • On the day before serving this stew: Combine the meat, garlic, onions, carrots and wine in a large bowl. Cover and refrigerate for 24 hours, stirring once or twice (especially once at midnight).
  • Three hours before cooking and the invasion of your guests remove the meat from the refrigerator and let it come to room temperature.
  • Remove the meat from the marinate; drain well. Do not discard the marinade please. In a large casserole, heat the olive oil over medium-high heat.
  • Brown the beef (shank or oxtail) on all sides, working in several batches, if necessary but just don't crowd the meat in the pan this is not a contest.
  • Once all the meat has been browned, return it to the pan where crowding is now permitted. Add the thyme, bay leaves and tarragon, olives, tablespoon of tomato paste, the broth .
  • Pour the marinade ingredients over the meat; season with salt and pepper. Cover and bring to a boil. Reduce the heat and barely simmer, half-covered, for 2 hours.
  • Discard the bay leaves and thyme sprigs. Transfer the stew to a deep serving platter. Serve with boiled white rice, potatoes, or pasta.


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