Daube Provencal | America's Test Kitchen

Name: Daube Provencal | America's Test Kitchen
Total time: 255 min
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

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This beef stew from the south of France is country cooking at its best: bold, brash, and full-flavored. Could we translate the flavors of Provence to an American home kitchen?

Keywords

French
Europe
Fruits & Vegetables
Vegetables
Beef
Meat
Stews
Main Courses

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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