Daube Provencal
From conner909 16 years agoIngredients
- ¾ ounce dried porcini mushrooms, rinsed well shopping list
- 1 boneless beef chuck-eye roast (about 3 ½ lbs.) shopping list
- trimmed of excess fats and cut into 2-inch chunks. shopping list
- 1 ½ teaspoons table salt shopping list
- 1 teaspoon ground black pepper shopping list
- 4 tablespoons olive oil shopping list
- 5 ounces salt pork, rind removed shopping list
- 4 large carrots, peeled and cut into 1-inch rounds (about 2 cups) shopping list
- 2 medium onions, halved and cut into 1/8-inch-thick slices (about 4 cups) shopping list
- 4 medium garlic cloves, sliced thin shopping list
- 2 tablespoons tomato paste shopping list
- 1/3 cup all-purpose flour shopping list
- 1 bottle bold red wine shopping list
- 1 cup low-sodium chicken broth shopping list
- 1 cup water shopping list
- 4 strips zest from 1 orange, each strip about 3 inches long, shopping list
- 1 cup pitted nicoise olives, drained well shopping list
- 3 anchovy fillets, minced (about 1 teaspoon) shopping list
- 5 sprigs thyme, tied together with kitchen twine. shopping list
- 2 bay leaves shopping list
- 1 can (14 ½ oz.) whole tomatoes, drained and cut into ½-dice shopping list
- 2 tablespoons minced fresh parsley leaves shopping list
How to make it
- 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.
People Who Like This Dish 4
- knoxcop Los Alamos, NM
- greekgirrrl Long Island, NY
- wynnebaer Dunnellon, Florida
- sitbynellie Glasgow, GB
- minitindel THE HEART OF THE WINE COUNTRY, CA
- jenniferbyrdez Kenner, LA
- sirshawnthebrewer Akron, OH
- mao65 Griffith, IN
- wolfpackjack Raleigh, NC
- marriage Apalachin
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 8 people-
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 hous...more
mao65 in Griffith loved it -
French food is awesome.:)
Nothing like a good stew on a cold winters day:)sirshawnthebrewer in Akron loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments