Recipe

Daube Provencal Recipe

	Conner909 / All my dishes 1 year, 9 months ago When I want to get a little more fancy in my winter stew mania, I make this lovely French dish. Serve this French stew with egg noodles or boiled potatoes. If nicoise olives are not available, use kalamata olives. Don’t worry about the anchovi... More Prep:60m Cook:180m Servings:8	Conner909
	frenchstewatitsbest

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Ingredients

¾ ounce dried porcini mushrooms, rinsed well

1 boneless beef chuck-eye roast (about 3 ½ lbs.)

trimmed of excess fats and cut into 2-inch chunks.

1 ½ teaspoons table salt

1 teaspoon ground black pepper

4 tablespoons olive oil

5 ounces salt pork, 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 bottle bold red wine

1 cup low-sodium chicken broth

1 cup water

4 strips zest from 1 orange, each strip about 3 inches long,

1 cup pitted nicoise olives, drained well

3 anchovy fillets, minced (about 1 teaspoon)

5 sprigs thyme, tied together with kitchen twine.

2 bay leaves

1 can (14 ½ oz.) whole tomatoes, drained and cut into ½-dice

2 tablespoons minced fresh parsley leaves

Directions

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 softened, about 5 minutes.

Life mushrooms from liquid with fork and chop into ½-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.

Adjust oven rack to lower-middle position; heat oven to 325 degrees F.

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.

Reduce heat to medium and add salt pork, 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, ½ 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 ½ to 3 hours.

Discard salt pork, thyme, and bay leaves.

Add tomatoes and remaining ½ 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.

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Comments

wolfpackjack 1 year, 9 months ago said:
This looks great Conner. Bookmarked this one, thanks for the post.

sirshawnthebrewer 1 year, 9 months ago said:
French food is awesome.:)

Nothing like a good stew on a cold winters day:)

lunasea 1 year, 9 months ago said:
Oooh, I love a good winter stew and this sounds superb. I also love how good the house smells while it's cooking - ahh, bliss! I agree about the anchovies...and I love them when they melt into food as they add a lovely flavor. I can't wait to try this out...and I have a half bottle of Merlot left that would work good here. I'll let you know what I think. Great post, Conner! =)

mao65 1 year, 8 months ago said:
OK,I'm drooling now--how unattractive!! ha, ha! This sounds so rich and elegant. I will definitely make this before winter is over. My family generally doesn't jump up and down for soups or stews but I think the aroma alone will lure them to my house for a nice Sunday supper. Thanks a bunch for this one.

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