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Recipe may contain gluten

Gardiane de Taureau

Gardiane de Taureau

The Rancher’s Stew

Possibly a blender maybe required


For the advance preparation

  • 1 kg beef – Skirt is best, or lean but streaked meat taken from the neck, cheek, flank
  • 2 bay leaves
  • 2 branches of thyme
  • 1 piece of dried orange skin
  • 300g brown onions
  • 1 bottle of full-bodied wine
  • Salt, pepper and vinegar

For the main cooking

  • A little olive oil
  • 1 clove of garlic
  • Pitted black olives


Advance preparation:

  1. The day before (or as far in advance on the day as possible)
  2. Cut the meat into cubes, coarsely chop the onions and cover all in the red wine. Drizzle with vinegar, add the thyme, the bay leaves (torn to let the aroma out) and the orange skin. Let marinate in the refrigerator overnight.

Main cooking:

  1. The next day (or 3-3½ hours before serving time)
  2. Remove the meat and strain the marinade. Brown the meat in a pan with some olive oil. Once all the meat is browned put it in a casserole (it is best to use an earthenware crockpot and not a metal one).
  3. Deglaze the pan with the strained marinade and, when still hot, pour over the meat. The deglazing is important and should be done carefully because the cooked juice is indispensable to the taste of your Gardiane.
  4. Add the raw onions from the marinade, thyme, the bay leaf and salt and pepper, the clove of garlic, chopped. Discard the orange peel.
  5. Make sure the liquid covers the meat and, if necessary, add water; additional wine will not give the dish any more flavour.
  6. Let the gardiane de taureau simmer 2½ to 3 hours in the crock pot, checking from time to time, and remember that the dish will never be overcooked. Make sure that the juice does not evaporate.
  7. Add black olives 1 hour before end of cooking time.
  8. When the gardiane de taureau has finished cooking, make sure the onions and garlic have softened into a purée. If not, remove them from the pot and purée in a blender. If the sauce is too liquid, thicken it with a little bit of flour or corn starch, or as a Camargue grandma would do, finely grate very dry bread into the sauce. Bring back to the boil to thicken the sauce.
  9. Serve hot (and on warmed plates!) with Camargue rice.