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. Then I started to simmer.
I picked up my lid about 30 minutes ago and the mixture hadn't even started bubbling yet. It was just... resting, warmly. I turned up the heat and now it's actually simmering. I'm headed out to get those oil-cured olives! I think I'm going to get some couscous as a side dish, that seems appropriate somehow. I'll post a wrap-up when the simmering finally concludes.
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