Cooking Live with Slashfood: gardiane with Sarah Gilbert, the day before

by Sarah Gilbert, Posted Jan 12th 2006 @ 5:50PM

the instructions for
gardiane la camargue

Today we'll be prepping our ingredients for Gardiane La Camargue, French beef stew in the style of the cowboys Francais in the Camargue, south of Arles. The dish is from Patricia Wells' Bistro Cooking. It's one day before serving and time to combine:

4-5 pounds stewing beef, cut into cubes weighing about four ounces each
five cloves garlic
2-3 medium yellow onions, cut into rounds
4 carrots, peeled and cut into 1-inch lengths
1 bottle red wine such as Côtes-du-Rhône

The first thing I'm going to do is figure out what a four-ounce cube of beef should look like. I didn't ask my butcher to cut them, as recommended in Wells' recipe. Hmm...

Filed Under: Television/Film, On the Blogs, Ingredients, Drink Recipes
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