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There is no place like the Camargue, where land and sea overlap in a mysterious misty landscape. The Bon family have been keeping bulls on this marshy land since the 19thC. The carnivore in me can’t help thinking of a delicious beef stew as I watch them being rounded up in the Autumn sunset.
Cut the bacon into chunks and put into a large bowl with a sprig of thyme the rind of orange, cinnamon, a couple of bay leaves, flat leaf parsley and most of the cloves.
Slice the onions carrots, celery and garlic and add to the bacon and finally the bottle of wine and season well and add a splash of brandy, and leave to marinate.
When the meat has changed colour, due to the effect of the red wine, take it out of the bowl, place it on some kitchen paper and pat it dry.
Heat some oil in a pot and brown the meat all over with the flour, turning it a couple of times in the pan.
Add a couple of teaspoons of tomato paste and the beef stock and give it all a good stir.
Finally add the marinade with the vegetables and the last couple of cloves.
Put the lid on and leave it on the hob at a very gentle heat, or in the oven at 120-130 degrees, for three or four hours keeping an eye on it and stirring it from time to time.
Serve to appreciative diners!
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