Beef, Orange and Olive Stew (Boeuf à la Gardiane)
- Makes6 to 8 servings
- Cook Time4½ hours
- Active time plus cooling1 hour active
- 3
Our version of this hearty stew from Camargue, in the south of France, uses chuck roast, a well-marbled cut. It gets robust flavor from Provençal ingredients—red wine, olives, anchovies and garlic. Orange is traditional, too; it lends the braise a balancing touch of brightness that balances its depth and richness. Wine is key to this dish and we wait until the beef is cooked before we add it, retaining more of the flavors. A bold, full-bodied dry red wine such as Côtes du Rhône or syrah is ideal, as it holds its own among the other big flavors. Serve with rice, egg noodles or potatoes.
Don’t forget to zest the orange before juicing it—it’s much easier to grate the zest from a whole orange than from one that’s been halved and squeezed. Don’t add all of the carrots to the pot with the beef. Adding some at the beginning gives the stew a subtle sweetness, but after hours of braising, these carrots are spent. We add more carrots near the end of cooking so that they are tender but still flavorful.
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