📝 About This Recipe
Transport your senses to the wild, salt-misted marshes of Southern France with this iconic bull stew, the crown jewel of Camargue cuisine. This rustic masterpiece features tender chunks of meat marinated in robust Costières de Nîmes red wine, scented with sun-drenched herbs and the briny punch of black olives. Slow-cooked until the sauce is velvety and the meat melts away, it is a profound celebration of Provençal heritage and rugged, earthy flavors.
🥗 Ingredients
The Marinade
- 1.5 kg Bull meat (or high-quality Chuck Steak) (cut into 5cm cubes)
- 750 ml Full-bodied Red Wine (Costières de Nîmes or Rhône) (one full bottle)
- 1 large Onion (roughly sliced)
- 2 Carrots (sliced into rounds)
- 4 pieces Garlic cloves (smashed)
- 1 Bouquet Garni (thyme, rosemary, bay leaf, and parsley stalks tied together)
- 10 pieces Black peppercorns (whole)
The Stew
- 3 tablespoons Olive oil (extra virgin)
- 150 g Smoked bacon lardons (thickly sliced)
- 1 strip Dried Orange Peel (essential for authentic flavor)
- 2 tablespoons Red wine vinegar (to balance the richness)
- 150 g Small black olives (Nyons or Niçoise) (pitted)
- 4 pieces Anchovy fillets (finely minced (the secret savory booster))
- to taste Sea salt (be careful as olives and anchovies are salty)
👨🍳 Instructions
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1
Begin the journey at least 12 hours in advance. In a large glass or ceramic bowl, combine the cubed meat, sliced onion, carrots, garlic, peppercorns, and the bouquet garni.
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2
Pour the entire bottle of red wine over the meat, ensuring everything is submerged. Cover tightly and refrigerate for 12 to 24 hours to tenderize the fibers and infuse the flavor.
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3
When ready to cook, drain the meat in a colander set over a bowl. Reserve every drop of the precious marinade liquid and keep the vegetables and meat separate. Pat the meat cubes very dry with paper towels.
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4
In a heavy-bottomed cast iron Dutch oven (cocotte), heat the olive oil over medium-high heat. Brown the bacon lardons until crispy, then remove with a slotted spoon and set aside.
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5
In the same fat, sear the meat cubes in batches. Do not crowd the pan; you want a deep, caramelized crust on all sides. Transfer browned meat to a plate.
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6
Add the onions and carrots from the marinade into the pot. Sauté for 5-7 minutes until they begin to soften and pick up the brown bits (fond) from the bottom.
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7
Return the meat and bacon to the pot. Stir in the minced anchovies—they will melt into the sauce, providing an incredible depth of 'umami' without tasting fishy.
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8
Pour in the reserved marinade wine and the red wine vinegar. Add the bouquet garni and the strip of dried orange peel.
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9
Bring the liquid to a gentle simmer, then reduce the heat to the lowest possible setting. Cover with a tight-fitting lid. You can also place this in a 140°C (285°F) oven.
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10
Cook undisturbed for 2.5 hours. Check occasionally to ensure the liquid hasn't evaporated too much; add a splash of water or beef stock if needed.
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11
Add the black olives to the pot. Continue to simmer for another 30-45 minutes until the meat is 'spoon-tender' and the sauce has thickened to a glossy consistency.
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12
Remove the bouquet garni and the orange peel. Taste for seasoning, adding salt only if necessary. Let the stew rest for 15 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always pat the meat completely dry before searing; moisture is the enemy of a good crust. If you cannot find bull meat, use beef shin or chuck, but ensure it is a cut with plenty of connective tissue for that gelatinous sauce. The dried orange peel is non-negotiable for authenticity; it cuts through the heavy wine and meat flavors beautifully. Like all French stews, this tastes even better the next day after the flavors have 'married' in the fridge. Do not skip the anchovies; they are a traditional Mediterranean technique to add salt and complexity without using modern bouillon cubes.
🍽️ Serving Suggestions
Traditionally served over a bed of Camargue Red Rice, which has a nutty texture that perfectly catches the sauce. Pair with a robust red wine from the Languedoc or a Costières de Nîmes to echo the marinade. A side of garlicky Swiss chard or sautéed kale provides a lovely bitter contrast to the rich meat. Finish the meal with a simple green salad dressed in a sharp vinaigrette to cleanse the palate. Provide plenty of crusty sourdough baguette to mop up every last drop of the dark, silky sauce.