Ingredients
- 3/4 ounce dried porcini mushrooms , rinsed well
- 1 boneless beef chuck-eye roast (about 3 1/2 pounds), trimmed of excess fat and cut into 2-inch chunks
- 1 1/2 teaspoons table 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 cloves garlic , sliced thin
- 2 tablespoons tomato paste
- 1/3 cup all-purpose flour
- 1 bottle red wine (bold, such as a Cabernet)
- 1 cup low-sodium chicken broth
- 1 cup water
- 4 strips orange zest (from one orange), removed with vegetable peeler, each strip about 3 inches long, cleaned of white pith, and cut lengthwise into thin strips
- 1 cup niçoise olives , pitted and drained well
- 3 anchovy fillets , minced (about 1 teaspoon)
- 5 sprigs fresh thyme , tied together with kitchen twine
- 2 bay leaves
- 1 can (14 1/2 ounces) whole tomatoes , drained and cut into 1/2-inch dice
- 2 tablespoons minced fresh parsley leaves
Description
Https://www.cooksillustrated.com
Group Recipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter