Gardiane de boeuf

Gardiane de boeuf is a traditional dish originating from Camargue. The dish is made with a combination of Camargue beef, garlic, onions, red wine, bay leaves, thyme, dried orange skin, vinegar, salt, and pepper. The meat is cut into cubes, and it's then marinated in a combination of chopped onions, red wine, vinegar, thyme, bay leaves, and orange skin. On the next day, the marinade is strained, and the meat is browned in olive oil, then placed in an earthenware casserole dish which is deglazed with the strained marinade. The ingredients from the marinade are added to the dish with a chopped garlic clove. The dish is simmered for a few hours until the vegetables become mushy, and the sauce is thickened with grated dry bread. Gardiane is served hot, ideally with Camargue rice on the side. In the past, the dish was prepared with bull meat and it was a staple of local farmers.