A wine-based stew.



Cut the meat into cubes, as you would for a stew. Fry the finely chopped onion, garlic and herbs in oil and butter, add the meat and fry. Chop the vegetables and add them to the meat, seasoning with wine and tomato sauce. Season with salt, pepper, nutmeg and grated orange peel. Cook very slowly for about 2 hours. Serve with polenta or boiled potatoes.


  • 500 g beef
  • 2 onions, 2 carrots, 1 celery stalk
  • 4 garlic cloves
  • 2 glasses of red wine
  • 2 tablespoons of tomato sauce
  • grated orange peel
  • bay leaf, rosemary, basil, sage
  • salt, pepper, nutmeg
  • 1 knob of butter
  • 4 tablespoons of EVO oil

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A selection of restaurants to savor traditional Occitan dishes.