Meat, South and mountains
Bull gardiane with Camargue rice
Bull gardiane is a Camargue style beef stew slow simmered in red wine with black olives, served with Camargue rice. It serves 4, takes 3 hours and 30 minutes total with 2 hours 30 of simmering, rated easy, for €4.60 per serving. The key to success is marinating the meat well, drying it before searing, and cooking it low and slow.
Off to the Camargue with the gardiane, bull meat slow simmered in red wine with black olives, served with Camargue rice.
- Total time
- 3 h 30
- Difficulty
- Easy
- Cost per person
- €4.60
- Calories per person
- 570 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
Bull gardiane gets its texture from a long, gentle simmer that turns a tough stewing cut into meat that falls apart at the fork. Red wine and orange zest build a deep, slightly tangy sauce, and black olives added near the end bring a salty punch. It is a straightforward dish, no fuss, that fills the kitchen with the scent of southern France as the pot bubbles away.
This is the dish for a winter Sunday when you have time to let it simmer without watching it. The one hour marinade, or overnight if you plan ahead, fits neatly into your day, prep in the morning and finish in the late afternoon. Serve it to guests or to family without young kids, it impresses without any tricky technique, just time.
The ingredients
Butcher
- Bull meat or beef chuck 1 kg
- Smoked bacon lardons 100 g
Pantry
- Red wineoften in the pantry 50 cl
- Black olivesoften in the pantry 120 g
- Camargue riceoften in the pantry 300 g
- Olive oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Onions 2
- Garlic 4 cloves
- Bouquet garni 1
- Orange peel 1
The step by step recipe
-
Cut the meat into large cubes and let it marinate in red wine with the bouquet garni, sliced onions and garlic for one hour. 1 h
Put everything in a covered bowl, you can even leave it overnight in the fridge.
-
Drain the meat, keeping the marinade, pat it dry well and brown it in a Dutch oven with the oil and the bacon lardons. 12 min
Wet meat steams instead of browning, dry it thoroughly.
-
Add the strained marinade, the orange zest, salt and pepper, cover and let it simmer over very low heat. 2 h 30
Add a bit of hot water if the sauce reduces too much, never cold water, it breaks the cooking.
-
Add the olives for the last half hour of cooking. 30 min
Olives added too early turn bitter.
-
Cook the rice in salted boiling water, drain it and serve it with the gardiane. 15 min
Camargue rice needs a bit more time, taste it before draining.
Our tips to get it right
- Pick a well marbled stewing cut, chuck or cheek holds up to the long simmer without drying out.
- Strain the marinade well before adding it to the pot, overcooked onion bits can turn the sauce bitter.
- Let the gardiane rest off the heat for ten minutes before serving, the sauce thickens slightly and the flavors settle.
The variations
- Swap the bull meat for beef chuck, as suggested in the tip, the cooking time stays the same and the result is just as tender.
- For a meatless version, replace the beef with button mushrooms and oyster mushrooms, cutting the simmer time to about one hour.
- For kids, serve the meat shredded without the whole olives, and blend part of the sauce so it goes down easier.
What to serve it with
- A green salad with vinaigrette
- A glass of Costières red wine
- Crusty country bread for the sauce
Storage
Bull gardiane keeps for 3 days in the fridge in a sealed container, and it often tastes even better the next day. It freezes well for up to 3 months, without the rice. Reheat it gently in a pot with a splash of water to loosen the sauce.
Questions about this dish
Can you make bull gardiane ahead of time?
Yes, and it is actually better that way, the meat soaks up more flavor after a night in the fridge. Reheat it gently over low heat the next day and serve with freshly cooked rice.
What can replace bull meat if I can't find it?
Beef chuck works perfectly and keeps the same cooking time. Beef cheek also works if you want an even more tender texture.
Why add the olives only at the end of cooking?
Black olives turn bitter if they simmer too long in the hot sauce. Adding them for the last half hour keeps their flavor and texture intact.
Does bull gardiane freeze well?
Yes, the gardiane without rice freezes for up to 3 months in an airtight container. Thaw it in the fridge, then reheat gently in a pot.
How long does it take to make a bull gardiane with Camargue rice?
Count 3 h 30 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a bull gardiane with Camargue rice?
About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a bull gardiane with Camargue rice cost?
About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.
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