Gardiane La Camargue (La Camargue’s Beef Stew with Black Olives)
I make this recipe whenever I miss my Slow Food Indy friends. This was served over egg pasta with plenty of butter and freshly grated parmesan cheese.
- 4.5 lbs Grass fed stewing beef You can cut up your own by purchasing a whole chuck roast or buy it already cut up
- 5 whole Garlic cloves
- 3 medium onions cut into rounds
- 4 whole Carrots peeled and cut into 1-inch rounds
- 1 bottle Full-bodied red wine
- 2 tbs olive oil
- 2 sprigs thyme or 1/2 ts dried
- 3 whole Imported bay leaves
- 1 cup Oil-cured black olives
- 1 pinch salt and pepper or to taste
- One day before serving, combine the meat, garlic, onions, carrots and wine in a large non reactive bowl. Cover and refrigerate for 24 hours, stirring once or twice.
- Three hours before cooking, remove the meat from the refrigerator and let come to room temperature. Remove the meat from the marinade, drain well.
- In a very large, heavy bottomed, non reactive casserole, heat the oil over medium-high heat. Add the meat and brown on all sides, working in several batches if necessary. Do not crowd the meat. Add the thyme, bay leaves and olives and season with salt and pepper. Pour the marinade ingredients over the meat. Cover and bring to a boil. Reduce the heat and barely simmer, half covered, for 2 hours.
- Discard the bay leaves and thyme sprigs. Transfer the stew to a deep serving platter. Serve with rice, pasta or potatoes.