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.