Estouffade de bœuf au vin de Gaillac

Name: Estouffade de bœuf au vin de Gaillac
Total time: 210 min
Yield: Serves 6
Cuisine: Albigeois
Ingredients: 1.2 kg (2⅔ lb) beef chuck roast; 750 ml (3 cups) Gaillac red wine; 3 carrots; 2 onions; 4 garlic cloves; 150 g (5 oz) smoked bacon; 3 tablespoons duck fat; 1 bouquet garni; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Beef estouffade in Gaillac wine

⏱ 210 minServes 6Medium540 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)beef chuck
750 ml (3 cups)Gaillac red wine
3carrots
2onions
4 clovesgarlic
150 g (5 oz)smoked bacon
3 tbspduck fat
1bouquet garni
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1.2 kg (2.6 lb) beef chuck
750 ml (3 cups) Gaillac red wine
3 carrots
2 onions
4 cloves garlic
150 g (5 oz) smoked bacon
3 tbsp duck fat
1 bouquet garni
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (30 cm / 12 in)

1 kitchen knife (20 cm / 8 in)

1 wooden spoon

03 — Method

The day before, cut the beef chuck into large cubes and marinate overnight in the Gaillac wine with the sliced carrots, onions and bouquet garni.
The next day, drain the beef, reserving the marinade, pat dry and brown in the Dutch oven in the hot duck fat.
Add the smoked bacon, cut into lardons, and the chopped garlic and cook 5 min until golden.
Pour in the strained marinade with its vegetables, season and slowly bring to a simmer, scraping up the browned bits.
Cover and simmer over very low heat 3 hours, stirring now and then, until the beef falls apart with a fork.
Remove the bouquet garni, adjust the seasoning and serve hot with steamed potatoes or fresh pasta.