Daube Provencal

Name: Daube Provencal
Yield: Serves 4 to 6
Cuisine: Europe, French
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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Appears in Cook's Illustrated November/December 2005, America's Test Kitchen TV

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?

SERVES4 to 6

TIME3¾ to 4¼ hours

has video

WHY THIS RECIPE WORKS

For our daube Provençal recipe, we started with the test kitchen's reliable set of techniques for turning tough but flavorful beef into a tender stew and then concentrated on selecting and managing the complex blend of ingredients that defi...

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