Daube Provencal (french Beef Stew)

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3/4 ounce dried porcini mushrooms, rinsed well
• 1 boneless beef chuckeye roast, trimmed of excess fat and cut into 2 inch chunks (about 3 1/2 lbs)
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 4 tablespoons olive oil
• 5 ounces salt lamb, rind removed
• 4 large carrots, peeled and cut into 1 inch rounds (about 2 cups)
• 2 medium onions, halved and cut into 1/8 inch thick slices (about 4 cups)
• 4 medium garlic cloves, sliced thin
• 2 tablespoons tomato paste
• 1/3 cup all-purpose flour
• 1 (750 ml) bottle red wine (cabernet is suggested)
• 1 cup chicken broth
• 1 cup water
• 4 slices zest from 1 oranges, removed with vegetable peeler, each strip about 3 inches long, cleaned of pith, and cut length
• 1 cup pitted nicoise olive, drained well (kalamata olives can be substituted)
• 3 anchovy fillets, minced (about 1 teaspoon)
• 5 sprigs thyme, tied together with kitchen twine
• 2 bay leaves
• 1 (14 1/2 ounce) can whole tomatoes, drained and cut into 1/2 inch dice
• 2 tablespoons minced fresh parsley leaves

Recipe

• 1 cover mushrooms with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. let stand until mushrooms soften, about 5 minutes. lift mushrooms from liquid with fork and chop into 1/2 inch pieces (you should have about 4 tablespoons). strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl. set mushrooms and liquid aside.
• 2 adjust oven rack to lower-middle position; heat oven to 325 degrees. dry beef thoroughly with paper towels, then season with salt and pepper. heat 2 tablespoons oil in large heavy-bottomed dutch oven over medium-high heat until shimmering but not smoking; add half of beef. cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. transfer meat to medium bowl. repeat with remaining oil and remaining meat.
• 3 reduce heat to medium and add salt lamb, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes. stir in flour and cook, stirring constantly, about 1 minute. slowly add wine, gently scraping pan bottom to loosen browned bits. add broth, water, beef, and any juices in bowl. increase heat to medium-high and bring to full simmer. add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in oven. cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.
• 4 discard salt lamb, thyme, and bay leaves. add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute. cover pot and allow stew to settle, about 5 minutes. using spoon, skim excess fat from surface of stew. stir in parsley and serve.