{"id":392,"date":"2008-11-02T16:06:46","date_gmt":"2008-11-02T23:06:46","guid":{"rendered":"http:\/\/dspencer.nfshost.com\/?p=392"},"modified":"2009-01-31T20:28:23","modified_gmt":"2009-02-01T03:28:23","slug":"french-style-beef-stew-aka-daube-provencal","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/french-style-beef-stew-aka-daube-provencal\/","title":{"rendered":"French-style beef stew (a.k.a., Daube Provencal)"},"content":{"rendered":"
Serves 4 to 6.\u00a0\u00a0 Cooks Illustrated November 1, 2005. <\/em><\/p>\n <\/p>\n Serve this French beef stew with egg noodles or boiled potatoes. If ni\u00e7oise olives are not available, kalamata olives, though not authentic, can be substituted. Cabernet Sauvignon is our favorite wine for this recipe, but C\u00f4tes du Rh\u00f4ne and Zinfandel also work. Our favorite cut of beef for this recipe is chuck-eye roast, but any boneless roast from the chuck will work. Because the tomatoes are added just before serving, it is preferable to use canned whole tomatoes and dice them yourself–uncooked, they are more tender than canned diced tomatoes. Once the salt pork, thyme, and bay leaves are removed in step 4, the daube can be cooled and refrigerated in an airtight container for up to 4 days. Before reheating, skim the hardened fat from the surface, then continue with the recipe.<\/p>\n <\/p>\n Serves 4 to 6.\u00a0\u00a0 Cooks Illustrated November 1, 2005. Serve this French beef stew with egg noodles or boiled potatoes. If ni\u00e7oise olives are not available, kalamata olives, though not authentic, can be substituted. Cabernet Sauvignon is our favorite wine for this recipe, but C\u00f4tes du Rh\u00f4ne and Zinfandel also work. Our favorite cut of […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[26,27],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/392"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=392"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/392\/revisions"}],"predecessor-version":[{"id":500,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/392\/revisions\/500"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients<\/h4>\n
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\n 3\/4<\/td>\n ounce dried porcini mushrooms , rinsed well<\/td>\n<\/tr>\n \n 1<\/td>\n boneless beef chuck-eye roast (about 3 1\/2 pounds), trimmed of excess fat and cut into 2-inch chunks<\/td>\n<\/tr>\n \n 1 1\/2<\/td>\n teaspoons table salt<\/td>\n<\/tr>\n \n 1<\/td>\n teaspoon ground black pepper<\/td>\n<\/tr>\n \n 4<\/td>\n tablespoons olive oil<\/td>\n<\/tr>\n \n 5<\/td>\n ounces salt pork , rind removed<\/td>\n<\/tr>\n \n 4<\/td>\n large carrots , peeled and cut into 1-inch rounds (about 2 cups)<\/td>\n<\/tr>\n \n 2<\/td>\n medium onions , halved and cut into 1\/8-inch-thick slices (about 4 cups)<\/td>\n<\/tr>\n \n 4<\/td>\n medium cloves garlic , sliced thin<\/td>\n<\/tr>\n \n 2<\/td>\n tablespoons tomato paste<\/td>\n<\/tr>\n \n 1\/3<\/td>\n cup all-purpose flour<\/td>\n<\/tr>\n \n 1<\/td>\n bottle red wine (bold, such as a Cabernet)<\/td>\n<\/tr>\n \n 1<\/td>\n cup low-sodium chicken broth<\/td>\n<\/tr>\n \n 1<\/td>\n cup water<\/td>\n<\/tr>\n \n 4<\/td>\n 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<\/td>\n<\/tr>\n \n 1<\/td>\n cup ni\u00e7oise olives , pitted and drained well<\/td>\n<\/tr>\n \n 3<\/td>\n anchovy fillets , minced (about 1 teaspoon)<\/td>\n<\/tr>\n \n 5<\/td>\n sprigs fresh thyme , tied together with kitchen twine<\/td>\n<\/tr>\n \n 2<\/td>\n bay leaves<\/td>\n<\/tr>\n \n <\/td>\n 1 can (14 1\/2 ounces) whole tomatoes , drained and cut into 1\/2-inch dice<\/td>\n<\/tr>\n \n 2<\/td>\n tablespoons minced fresh parsley leaves<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Instructions<\/h4>\n
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