Daube Provencal | America's Test Kitchen

Ingredients

• 3/4 ounce dried porcini mushrooms , rinsed well
• 3 1/2 pound boneless beef chuck-eye roast , trimmed of excess fat and cut into 2-inch chunks
• 1 1/2 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 cloves garlic , sliced thin
• 2 tablespoons tomato paste
• 1/3 cup all-purpose flour
• 1 bottle red wine (bold, such as a Cabernet)
• 1 cup low-sodium chicken broth
• 1 cup water
• 4 strips orange zest (from one orange), removed with vegetable peeler, each strip about 3 inches long, cleaned of white pith, and cut lengthwise into thin strips
• 1 cup niçoise olives , pitted and drained well
• 3 anchovy fillets , minced (about 1 teaspoon)
• 5 sprigs fresh thyme , tied together with kitchen twine
• 2 bay leaves
• 1 can (14 1/2 ounces) whole tomatoes , drained and cut into 1/2-inch dice
• 2 tablespoons minced fresh parsley leaves