Prep 45 mins
Cook 2 hrs
This recipe comes from Cooks Illustrated Magazine November 2005. It is delicious and luscious. This is somewhat labor intensive but worth it!
- 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
- 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.