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. Then, I started browning the beef. Finally, I added in herbs and (whoops) the wrong kind of olives.
I pick up my wide bowl and start to pour in the wine and vegetables that marinated together with the beef for the last 24 hours. Of course, I somehow start pouring a bit before I make it to the pan. I'm not graceful even on my best of days. I have to use four or five paper towels to sop up the mess.
It's just as well, I decide, because all the wine might not have fit in my pan. That's a lot of beef,
carrots, onions and wine. I set the heat to medium-low and put my big cast-iron lid on cockeyed. The smell of wine
quickly permeates my home, mixing with the smell of browned beef. It's a bit overpowering, and makes me wonder how
those French bistro chefs make it through their days without being a bit tipsy from the aroma alone. It's supposed to
simmer for two hours? It's going to be a late dinner. Next time I'm starting a lot earlier.
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