Beef Stew, in the style of Provence

This is a rich and delicious beef stew with olives, mushrooms, and vegetables with a hint of smokiness and orange zest. I have adapted the recipe from one in Cooks Illustrated, November 2005.

Ingredients:

• 1 ounce dried mixed forest mushrooms
• 3-4 pounds beef chuck-eye roast, trimmed well and cut into 2-inch cubes
• 1 1/2 tsp. salt
• 1 1 tsp. freshly ground black pepper
• 4 T. olive oil
• 2 ounces beef frye, cut into 1/2 inch pieces
• 4 large carrots, peeled and cut into 1-inch rounds
• 2 medium large onions, halved and cut into 1/8-inch slices
• 4 medium cloves garlic, thinly sliced
• 1 T. tomato powder (or 2 T. tomato paste)
• 1/3 cup all purpose flour
• 1 bottle red wine, Cabernet is best
• 1 cup beef broth or water
• 1 cup water
• orange zest from one orange, removed with peeler, cleaned of pith, and cut into thin strips
• 1 cup pitted black olives, Calamata or Niçoise
• 1 tsp. Worchestershire sauce
• 1 tsp. dried thyme
• 2 bay leaves
• 14 ounces diced tomatoes in juice
• 1 T. minced fresh parsley

Yield: 6-8 servings

Soak mushrooms in hot tap water for about 5 minutes. Remove mushrooms from soaking liquid and chop coarsely; strain liquid and reserve.

Preheat oven to 325 °F. Dry beef thoroughly and season with salt and pepper. Heat 2 T. oil in a large heavy Dutch oven over medium-high heat; brown beef about 2 minutes at a time. Don't crowd the meat; do this in batches. Remove all the beef to a plate or bowl.

Reduce heat to medium and add the beef frye, carrots, onions, garlic, flour, and tomato powder or tomato paste. Stir occasionally and cook about 1-2 minutes. Slowly add the entire bottle of wine, scraping up browned bits from the bottom of the pot. Add broth, water, beef, and any accumulated juices. Bring the mixture to a simmer at slightly higher heat. Add the mushrooms and their strained liquid, orange zest, 1/2 cup olives, Worchestershire sauce, thyme, and bay leaves. Mix the entire stew, be sure that there is enough liquid to cover all the beef and vegetables (otherwise add a bit of water or broth). Cover the pot and put into the preheated oven. Cook until very, very tender, about 2 1/2 to 3 hours.

Add the canned tomatoes and remaining 1/2 cup of olives; warm until heated thoroughly, skim fat. Add parsley, and serve.