Provencal Beef Stew

• 4lbs boneless chuck roast
• 3 T olive oil
• 2 med. onions - halved and sliced 1/8" thick
• 3/4 oz porcini mushroom
• 1/3 C unbleached flour
• 2 T tomato paste
• 1 bottle Cab Sauv
• 1 1/2 C chicken broth
• 1 cup water
• 1 lb carrots
• 5 oz salt pork tied together
• 4 3in long strips of orange zest cut into thin match sticks
• 1 C kalamata olives patted dry and coarsely chopped
• 4 med. garlic cloves sliced thinly
• 3 anchovy filets rinsed and minced
• 5 sprigs thyme
• 2 bay leaves
• 1 14.5oz can whole tomatoes drained and chopped
• 2 T minced fresh parsley leaves

1. Preheat oven to 325.
2. Pat beef dry with paper towel. Season with salt and pepper. Heat 1T olive oil over med-hi heat and brown half meat, remove to bowl, brown remaining meat. Transfer to a bowl.
3. Add 1T oil to pot. Add onions, mushrooms, and 1/2 t salt. Cook until softened.
4. Stir in the flour and tomato paste and cook stirring constantly for one minute. Whisk in wine, broth and water. Deglaze bottom of pan. Stir in meat with accumulated juices, carrots, salt pork, orange zest, 1/2 of the olives, garlic, anchovies, thyme bundle, and bay leaves. Bring to simmer. Arrange meat so that it is all covered by liquid.
5. Cover pot leaving 1" opening. Transfer to oven. Cook 3-4 hours until beef is fork tender.
6. Remove and discard salt pork, thyme bundle, and bay leaves. Stir in tomatoes and remaining olives. Cover and let heat thoroughly.
7. Stir in parsley before serving.

chuck roast, olive oil, onions, porcini mushroom, flour, tomato paste, chicken broth, water, carrots, salt, orange zest, olives, garlic, thyme, bay leaves, tomatoes, t

Taken from www.epicurious.com/recipes/member/views/provencal-beef-stew-50016988 (may not work)