French beef dishes are some of the most famous in the world, with steak tartare, beef bourguignon, and steak frites becoming international staples and symbols of French cuisine. Below is a guide to some of the best steak and beef dishes in France, from the classic home cooked favourites to the delicious gastronomic flavours found in French restaurants.

Gardiane de Boeuf

From the Camargue region of France – a southern region that stretches from the Mediterranean Sea to the southern tip of Provence, specifically Arles – this beef dish is a local favourite. A regional French daube (beef stew), this dish uses Camargue beef cut into cubes, drizzled in vinegar, and then marinated with chopped onions, red wine, thyme, bay leaves, and orange peel – left to sit overnight. The next day, the marinade is strained and the steak is simmered in olive oil for browning. It is then placed in an earthenware casserole dish, with the ingredients from the marinade added to the casserole dish with a finely chopped garlic clove. The marinade is used to deglaze the earthenware dish, meaning ABC. It is then left simmering for a few hours, usually around 3 hours. The sauce served with this dish is usually the onions and garlic from the pot, puréed to make a glaze, occasionally with dry bread thrown in to thicken it up. When finished, it is typically served with rice, also from the Camargue region.

This was once considered a peasants or farmer’s dish, but has become a regional staple over the years. You may also see it referred to as Gardiane de Taureau.