Ingredients

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

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