I came across this dish last summer for the first time.
We were in Sommieres, which Lawrence Durrell always said was in Provence,and he lived there for many years, but which I reckon, as it is west of the Rhone is really in Languedoc.
There were eight of us staying in a hotel which was originally a station, it was July 14th, which is notable in France for being Sile and my wedding anniversary, among other things.
Sommiere was also having a festival de Taureau, celebrating the cowboys of the nearby Camargue and the very strong Spanish influences in that part of Languedoc.
(It is a little known fact the there are still bullfights in Arles and in Beziers, and maybe many more towns in Languedoc Roussillion)
Our hotel was “sans restaurant” so we went trawling the town for a meal, as usual too late and at the busiest time.
A cafe by the river had a table for eight, “They are late, so you can have it”
We were in luck.
The speciality of the evening was the Daube de Taureau, traditionally the method of cooking the bulls killed in the bullring.
It was excellent.
The other highlight of the evening was the spectacular display of fireworks with which the French always celebrate our aniversary, bless them.

I came across a version of this in Rick Stein’s “French Oddessy” a nice little book which goes with his terrific television series of his trip down the Canal de Midi.
I must have seen most of his journey twice or three times on the tele but annoyingly I keep seeing the same bits.
I think I will treat my self to the DVD of the series for the birthday.
I have actually decided to do this recipe on WLR this morning but to spare any of you who might miss it I will give it to you here too.

Daube de Taureau
Bullfighters Stew from the Camargue
Serves 6 to 8

1 ½ kg (3 lbs) Stewing Beef
2 Large Onions
1 Head Garlic
2 Carrots
1 Bottle Red Wine
1 Sprig of Thyme,
1 Sprig Rosemary
2 Bay Leaves
1 cinnamon Stick
110g (4 oz.) Streaky Rashers
24 Stoned Black Olives
Olive Oil
Salt and Black Pepper
30g (1 oz.) Butter
30g (1 oz.) Flour

You need to start this the day before you want to cook it.
The beef should marinate for 24 hours.

Cut the beef into chunks, peel and chop the onion the carrots and the garlic.
Tie the herbs and the cinnamon stick together and put the vegetables, beef and herbs into bowl and cover with the red wine, leave for 24 hours.
Chop the rashers and fry in some olive oil until they are crispy.
Remove these with a slotted spoon and leave the fat on the pan.
Drain the beef carefully from the marinade and fry in this pan until it is browned on all sides.
Put this into a casserole or pot with the rashers.
Drain the onions and carrot from the marinade and fry these in some oil until they start to brown.
Tip these on the beef and add the bouquet of herbs and the red wine and the black olives to the pot.
Season with black pepper and some salt.
Cover the pot, bring to the boil and then turn down very low so that it barely simmers.
(Check it from time to time and add a little stock or water if it is getting dry.)
Let it cook for about two and a half to three hours, or until the beef is tender, extract and discard the bouquet and the cinnamon.
Then mix together the flour and the butter to a paste and drop this into the beef, stir in and simmer for a few minutes to lightly thicken the sauce.

This is traditionally served with flat noodles like tagliatelle but also is good with rice or potatoes.