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We're cooking 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. Yesterday we cut the meat into 3- or
4-ounce pieces and prepped the
carrots, onions and garlic before mixing it all
together for an overnight marinade. Then, we drained the beef,
reserving the marinade, and heated up oil in a pan.
Wow. Those beef chunks have taken on a decidedly
wine-colored hue after resting all day in their French table wine marinade. Some of them are purple-brown instead of
red. I test my pan to make sure it's hot by letting a few drops of marinade splatter in the pan. I get a satisfying
sputter from the hot oil, so I add in several pieces of beef, taking care not to crowd them.
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