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Le Chaudron recipe
Gardiane de taureau
Camargue bull stew (gardiane)
⏱ 180 minServes 6Hard460 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)bull meat (or beef chuck), cubed
750 ml (3 cups)full-bodied red wine
200 g (7 oz)smoked lardons
3onions, sliced
100 g (3½ oz)black olives
1orange zest
2 leavesbay leaf
- 1 kg (2.2 lb) bull meat (or beef chuck), cubed
- 750 ml (3 cups) full-bodied red wine
- 200 g (7 oz) smoked lardons
- 3 onions, sliced
- 100 g (3½ oz) black olives
- 1 orange zest
- 2 leaves bay leaf
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Marinate the meat in the wine with the onions and bay leaf overnight in the fridge.
- Drain the meat, saving the marinade, then brown it on all sides in the Dutch oven for 10 minutes.
- Add the lardons and orange zest, then deglaze with the strained marinade.
- Bring to a simmer, cover and cook very gently for 2½ hours.
- Add the olives for the last 30 minutes.
- Serve hot with Camargue rice.
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