Gardianne de Taureau

Ingredients

Bull meat

2 pounds, cut into chunks

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Bay leaf

1

Thyme

1 teaspoon, dried or 2 sprigs fresh

Garlic

4 cloves, minced

Onions

2 medium, diced

Carrots

2 large, sliced

Red wine

1 bottle (750ml)

Beef broth

2 cups

Fresh parsley

for garnish

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chunks of bull meat, seasoning with salt and pepper, and brown on all sides, about 5-7 minutes.
3. Remove the browned meat from the pot and set aside on a plate.
4. In the same pot, add the diced onions, sliced carrots, and minced garlic. Cook until the vegetables are softened, about 5-6 minutes.
5. Return the meat to the pot along with the red wine, beef broth, bay leaf, thyme, and additional salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, stirring occasionally, until the beef is tender and the flavors meld beautifully.
7. Once cooked, remove the bay leaf and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley, alongside crusty bread or creamy mashed potatoes to soak up the delicious sauce.