DAUBE PROVENCAL

DAUBE PROVENCAL image

Yield 4-6 people

Number Of Ingredients 18

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3/4 oz dried mushrooms (porcini)
1 boneless beef roast (3 1/2 Lbs) cut into 2 inch chunks.
1 1/2 tsp salt
1 tsp pepper
4 Tbsp olive oil
4 large carrots, peeled and cut into 1" rounds (about 2 cups)
4 med garlic cloves, sliced thin.
2 med onions, halved and cut into 1/8" slices (about 4 cups)
2 Tbsp tomato paste
1/3 cup flour
1 cup chicken broth
1 cup water
4 strips zest from orange (3" long)
1 cup pitted nicoise olives, drained.
5 sprigs thyme (tied together w/ twine)
2 bay leaves
1 can (14 1/2 oz) whole tomatoes, drained, diced 1/2"
2 Tbsp minced fresh parlsey leaves

Steps:

Preheat oven to 325 degrees. Let dried mushrooms soften in 1 cup hot water, cut into 1/2" pieces (about 4 Tbsp). Dry beef with paper towels, season w/salt & pepper. Heat 2 Tbsp oil in large heavy-bottomed Dutch oven, med-high heat, add 1/2 beef, cook until well browned (8-10 min) repeat w/remaining beef. Reduce heat, add carrots, onions, garlic and tomato paste, stirring occ until light brown - about 2 min. Stir in flour and cook stirring constantly - 1 min. Add wine, broth, water, beef and juices. Bring to full simmer and add mushrooms and liquid, orange zest, 1/2 cup olives, thyme, bay. Arrangre beef so it is covered by liquid, cover and place in oven. Cook 2 1/2 to 3 hours. Add tomatoes, remaining 1/2 cup olives. Stir in parsley and serve.