Boeuf a La Gardiane
The Cookbook Challenge No.15: European Part 2
Bonjour!
If heaven is me being surrounding by French food (and maybe a French man or two) then I've got my bags packed and I'm ready.
As you can see, I'm loving this fortnight's theme - The Cookbook Challenge No.15 - European (although when I saw the word European, I really saw the words French Food).
Please excuse me as I indulge in my weakness for French food with a second dish for this fortnight's Cookbook Challenge.....
A dish from western Provence and the Camargue demonstrating the stewing of a tough piece of meat in red wine without the addition of any stock or thickening for the sauce.
I really enjoyed the heartiness, texture and flavour of this casserole, especially with the addition of the olives giving a salty burst. However, it's not my favourite French casserole recipe that I have tried to date.
Don't get me wrong, it's definitely worth trying as the meat just simply melts in your mouth, but having been spoilt recently with a wonderful Boeuf bourguignon, this one had to unfortunately take second place.
So on that note and in the words of Julia Child - Bon Appétit!