Ingredients

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.

Reviews & Comments 4

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    " It was excellent "
    mao65 ate it and 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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  • lunasea 16 years ago
    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! =)
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    " It was good "
    sirshawnthebrewer ate it and said...
    French food is awesome.:)

    Nothing like a good stew on a cold winters day:)
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  • wolfpackjack 16 years ago
    This looks great Conner. Bookmarked this one, thanks for the post.
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