Daube Provencal (French Beef Stew) - cooking recipe

Ingredients

3/4 ounce 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 teaspoons 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 garlic cloves, sliced thin
2 tablespoons 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 teaspoon)
5 sprigs thyme, tied together with kitchen twine
2 bay leaves
1 (14 1/2 ounce) can whole tomatoes, drained and cut into 1/2 inch dice
2 tablespoons minced fresh parsley leaves

Preparation

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.