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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. 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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1-13-2006 @11:54PM rainey said... Now I see from your links that you've been posting about your progress all along and I missed them somehow.
Yours looks great. So... How's the flavor? I might try this again using hard cider instead of red wine. I'm not a wine fan.
Couscous is an inspired idea for an accompaniment.
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1-13-2006 @11:59PM rainey said... I forgot to say how much I admire that you can cook, photograph, blog repeatedly and take care of kids as well.
If I were trying to do all that I'd have dinner on the table sometime around midnight! =o
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1-14-2006 @8:02PM sarah gilbert said... It was really good! Not too rich or winey, as you feared. I think it needed way more salt, and next time, I'm definitely going to go overboard on the olives. I love olives.
I'll post a wrapup in a few. Thanks for cooking along with me! (and please don't be TOO impressed. my babysitter helps and my husband is in charge of all cleaning ;)
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