GARDIANE LA CAMARGUE - BEEF AND WINE STEW WITH BLACK OLIVES FROM CAMARGUE
Recipe Main Dish Gardiane la camargue - beef and wine stew with black olives from camargue - Recipe Petitchef
Provided by rhrogers
Categories main dish
Time 2h17m
Yield 5
Number Of Ingredients 14
Steps:
- On the day before serving this stew: Combine the meat, garlic, onions, carrots and wine in a large bowl. Cover and refrigerate for 24 hours, stirring once or twice (especially once at midnight).
- Three hours before cooking and the invasion of your guests remove the meat from the refrigerator and let it come to room temperature.
- Remove the meat from the marinate; drain well. Do not discard the marinade please. In a large casserole, heat the olive oil over medium-high heat.
- Brown the beef (shank or oxtail) on all sides, working in several batches, if necessary but just don't crowd the meat in the pan this is not a contest.
- Once all the meat has been browned, return it to the pan where crowding is now permitted. Add the thyme, bay leaves and tarragon, olives, tablespoon of tomato paste, the broth .
- Pour the marinade ingredients over the meat; season with salt and pepper. 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 boiled white rice, potatoes, or pasta.
MEDITERRANEAN BEEF STEW
Make and share this Mediterranean Beef Stew recipe from Food.com.
Provided by Mrs.Habu
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in large Dutch oven over medium-high heat.
- Add beef and cook for 5 minutes, browning all sides.
- Remove meat from pan.
- Add mushrooms, carrots, onion, celery and garlic to the pan.
- Cook 5 minutes, stirring occasionally.
- Return beef to the pan.
- Stir in water, and all the rest of the ingredients except the olives, red wine vinegar and parsley.
- Bring to a boil.
- Cover, reduce heat and simmer for 1 hour.
- Stir in olives and cook for 30 minutes or until beef is tender.
- Discard the bay leaves.
- Stir in vinegar and sprinkle with parsley.
Nutrition Facts : Calories 251.1, Fat 7.7, SaturatedFat 2.6, Cholesterol 72.6, Sodium 590.9, Carbohydrate 12.4, Fiber 3.2, Sugar 5.3, Protein 27.2
BOEUF à LA NIçOISE: BRAISED BEEF STEW WITH RED WINE, TOMATO, OLIVES, AND BUTTERED NOODLES
This robust stew is best in late winter or early spring, when there's still a lingering chill in the air. Tomatoes, olives, and red wine, hallmark flavors of the stew's southern-French provenance, make up its flavorful saucy base. Traditionally, it's made with a chuck roast, but I find that boneless short ribs yield a more succulent result. The tomatoes help thicken the sauce and add a deep sweetness. This time of year, rather than using mealy, out-of-season tomatoes, I opt for canned San Marzanos. If you can't find San Marzanos, look for another brand of Italian canned tomatoes.
Number Of Ingredients 20
Steps:
- Toss the beef in a large bowl with the cracked black pepper, 1 tablespoon thyme, the garlic, and the orange zest. Cover and refrigerate overnight.
- Take the meat out of the refrigerator 45 minutes before cooking. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt. Reserve the garlic and orange zest.
- Preheat the oven to 325°F.
- Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking. Place the meat in the pan, being careful not to crowd it. (You will need to do this in batches.) Sear the meat until well browned on all sides. (This step is very important and should not be rushed; it will probably take 15 to 20 minutes.) As the batches of meat are browned, remove them to a baking sheet.
- Turn the heat down to medium and add the onion, fennel, and carrot. Stir with a wooden spoon, scraping up all the crusty bits left in the pan. Add the thyme sprigs, bay leaf, and the reserved garlic and orange zest. Cook 6 to 8 minutes, until the vegetables are caramelized.
- Add the crushed tomatoes and cook 2 minutes, stirring constantly to coat the vegetables. Add the balsamic vinegar and reduce to a glaze. Pour in the red wine and reduce it by half (about 5 minutes). Add the beef stock and bring to a boil.
- Add the meat to the pot. Cover the pan with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 3 hours.
- While the meat is in the oven, cut the whole tomatoes in half lengthwise. Pour 2 tablespoons olive oil into a baking dish in which the tomatoes will fit snugly. Place the tomatoes in the dish, cut side up, and season with 1/4 teaspoon salt, pepper, and the remaining 1/2 teaspoon thyme. Roast the tomatoes in the same oven for 1 1/2 hours, until they are shriveled and slightly caramelized on top.
- To check the meat for doneness, carefully remove the lid and foil, being aware of the hot steam. Spoon a piece of meat out of the pan and press it with your thumb or a spoon. If it's done, it will yield easily and almost fall apart. If it's not super-tender, cover again and return the pot to the oven. When in doubt, taste it!
- Take the pan out of the oven and uncover completely. Using a ladle, skim off the fat that rises to the top.
- Turn the oven up to 400°F.
- Bring a large pot of heavily salted water to a boil.
- Ladle half the braising juices into a large sauté pan and add the olives. Return the meat to the oven for 15 minutes to caramelize.
- When the water boils, cook the pasta to al dente and drain. Transfer the noodles to the pan with the braising juices and olives. Over medium-low heat, toss the noodles in the juices to coat well and bring to a low simmer. Stir in the butter, and season to taste with salt and pepper. Quickly add the spinach and a cup chopped parsley, and toss for just 1 minute, until the spinach begins to wilt.
- Transfer the pasta to a large warm platter. Spoon the meat and its juices over the noodles. Tuck the roasted tomatoes in and around the noodles and meat. Sprinkle the remaining 2 tablespoons chopped parsley over the top.
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RED WINE BEEF STEW - DAUBE à LA BOUEF
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4.2/5 (4)Total Time 4 hrs 30 minsCategory Meat RecipesCalories 852 per serving
- Finely chop the onions and the garlic. Chop the carrot into smallish cubes. Set aside, separately.
- Chop the beef into 3 cm/ 1.2 inch cubes. Place the cubes on kitchen paper and pat dry with another piece of kitchen paper. Remove the rind from the bacon in one piece (if it has any) and cube the bacon into small cubes.
- Place the rind of the bacon in a large Dutch oven. Let it render shortly, add 1 tablespoon of the olive oil and fry the beef cubes, in several batches, until nicely browned. Add a little more of the oil as needed. Remove the meat from the pot.
- Add the bacon and fry shortly. Add the onions and the garlic and cook until translucent. Add the chopped carrots and continue cooking for further 5 minutes. Add the tomato paste and cook shortly.
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Cuisine CALIFORNIANEstimated Reading Time 3 minsServings 6Total Time 2 hrs
- Season the beef with generous amounts of salt and pepper at least 1 hour, or up to a day, before preparing. Cover tightly and refrigerate overnight.
- In a large, heavy-bottomed saute pan over medium-high heat, heat the oil. Add the bacon and cook until it is lightly brown but not crisp. Remove the bacon and save it for another use. Add the meat to the pan, browning well on all sides, in as many batches as necessary. As the meat is browned, transfer it with a slotted spoon to a heavy pot or braising dish.
- When all of the meat is browned, pour off most of the fat and lower the heat to medium. Stick the cloves in one of the onion quarters and add the onions to the heated saute pan along with the carrots. Tie a bouquet garni of thyme, savory, parsley, bay leaf and peppercorns in a small cheesecloth bundle (a tea ball works well too), and add it to the vegetables. Cook until the vegetables are lightly browned, then remove the pan from heat and add the vegetables to the beef in the stew pot. If using the oven, heat it to 325 degrees.
- To the saute pan in which the vegetables were cooked, add the brandy and red wine. Place the pan over high heat and cook until the wine is reduced by about two-thirds, scraping up all the brown bits from the bottom of the pan. Remove the pan from the heat and pour the reduced wine over the beef and vegetables.
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- Trim any excess fat from the beef, then cut the meat into large cubes. Put the flour in a shallow dish and season it with salt and pepper. Dip the cubes of beef in the flour to coat.
- Heat 2 tablespoons oil in a large frying pan/skillet, add the beef and fry on all sides until it is browned – you will need to do this in batches, adding extra oil as you go. Transfer the beef to a cast-iron casserole.
- Heat the remaining oil in the frying pan/skillet, add the onion and cook for 3–4 minutes until softened but not browned. Add the garlic and tomato purée/paste and cook for 1 minute, stirring. Add 1 cup plus 1 tablespoon of the wine, the stock, herbes de Provence, orange zest and bay leaves. Bring to the boil, then pour the sauce into the casserole. Heat the casserole over a medium heat and bring the sauce back to the boil. Reduce the heat, cover and simmer very gently for 2–3 hours until the meat is completely tender. Check the contents of the casserole occasionally to ensure there is enough liquid (add a little extra stock or water if it’s too dry).
- Preheat the oven to 350˚F. About two-thirds of the way through the cooking time, prepare the slow-roasted carrots. Cut the carrots into long, thick diagonal slices. Put the carrots, salt and cayenne pepper in a large ovenproof dish, pour over the oil and toss well. Bake in the preheated oven for about 45 minutes until the carrots are soft and their edges caramelized.
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