Daube Provencal (French Beef Stew) Recipe

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Ingredients:

Serving

3/4 oz dried porcini mushrooms , rinsed well
1 boneless beef chuckeye roast , trimmed of excess fat and cut into 2 inch chunks (about 3 1/2 lbs)
1 1/2 tsp salt
1 tsp ground black pepper
4 tbsp olive oil
5 oz 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 tbsp tomato paste
1/3 cup all-purpose flour
1 (750 ml) bottle red wine (cabernet is suggested)
1 cup chicken broth
1 cup water
4 slices zest from 1 oranges, removed with vegetable peeler, each strip about 3 inches long, cleaned of white pith, and cut length
1 cup pitted nicoise olive, drained well (kalamata olives can be substituted)
3 anchovy fillets, minced (about 1 tsp)
5 sprigs thyme , tied together with kitchen twine
2 bay leaves
1 (14 1/2 oz) can whole tomatoes, drained and cut into 1/2 inch dice
2 tbsp 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 soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/2 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. 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, 1/2 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 1/2 to 3 hours.
Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	451.96 Kcal (1892 kJ)
Calories from fat	323.19 Kcal
		% Daily Value*
Total Fat	35.91g	55%
Cholesterol	20.81mg	7%
Sodium	1741.47mg	73%
Potassium	350.57mg	7%
Total Carbs	24.16g	8%
Sugars	4.69g	19%
Dietary Fiber	3.84g	15%
Protein	6.88g	14%
Vitamin C	12.4mg	21%
Vitamin A	0.5mg	16%
Iron	0.4mg	2%
Calcium	44.5mg	4%

Amount Per 100 g
Calories	172.25 Kcal (721 kJ)
Calories from fat	123.17 Kcal
		% Daily Value*
Total Fat	13.69g	55%
Cholesterol	7.93mg	7%
Sodium	663.7mg	73%
Potassium	133.61mg	7%
Total Carbs	9.21g	8%
Sugars	1.79g	19%
Dietary Fiber	1.46g	15%
Protein	2.62g	14%
Vitamin C	4.7mg	21%
Vitamin A	0.2mg	16%
Iron	0.2mg	2%
Calcium	17mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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