Gardianne de Taureau
Gardianne de Taureau is a traditional dish from the Camargue region in the South of France. It's a rich and hearty stew made with bull meat, red wine, and a variety of herbs and vegetables.
Ingredients - Serves 6
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Bay leaf - 1
- Thyme - 1 sprig
- Garlic - 4 cloves, minced
- Onions - 2, chopped
- Carrots - 4, sliced
- Red wine - 1 bottle
- Bull meat - 1.5 kg, cut into chunks
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the bull meat and brown on all sides.
- Remove the meat from the pot and set aside.
- In the same pot, add the onions, carrots, and garlic and cook until softened.
- Return the meat to the pot and add the red wine, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for 2-3 hours, or until the meat is tender.
- Serve the stew hot with a side of crusty bread.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Calories: 500
- Fat: 20g
- Carbs: 30g
- Protein: 40g
- Sodium: 800mg
- Sugar: 5g
