French · Dinner
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.
$$
30 minsPrep
2 hrs 45 minsCook
3 hrs 15 minsTotal
MediumLevel
Nutrition per serving
685Calories
52gProtein
24gFat
58gCarbs
8gSugar
6gFiber
720mgSodium
108mgChol
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Instructions
1
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, 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.
2
Sear
Heat 1 tbsp olive oil in a heavy casserole over high heat. Brown beef in 2 batches, 4–5 minutes per batch until deeply browned on all sides; transfer to a plate. Keep heat high.
3
Saute
Add remaining onion and carrot to the casserole, sauté 5 minutes over medium-high heat until softened and golden. Pour in remaining wine and reserved marinade, scrape the base clean, reduce 4 minutes until slightly thickened.
4
Braise
Return beef to the casserole, add 200g tinned tomatoes, 150ml beef stock and 0.5 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.
5
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.
6
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 675g (23.8 oz) beef chuck or shin
- 1 medium brown onion
- 1 medium carrot
- 4 garlic cloves
- 375ml (1 1/2 cup + 1 tbsp) red wine
- 150ml (2/3 cup) beef stock
- 200g (7 oz / 1/2 can) canned chopped tomatoes
- 60g (2.1 oz) black olives
- 1 small orange
- 4 juniper berries
- 1 bay leaf
- 3 sprigs fresh thyme
- 0.5 sprig fresh rosemary
- 30ml (2 tbsp) olive oil
- 1.5 tbsp plain flour
- 0.75 tsp sea salt
- 0.25 tsp black pepper
- 1.5 tbsp flat-leaf parsley
- 200g (7 oz) baby spinach
- 175g (6.2 oz) Camargue red rice