Bœuf à la Gardiane: Beef, red wine and black olive stew
Jono & Jules
Jono & Jules
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Ingredients

  • 1 kg top rump of beef, cut into small neat cubes approximately 2.5cm square
  • butter and olive oil
  • 4 tbsp brandy
  • 1 large glass of full-bodied red wine
  • bouquet garni of thyme, parsley, a little strip of orange peel and a whole garlic clove crushed with the back of a knife but left whole (tie together with thread)
  • 175 g stoned black olives

Instructions

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