Bonjour, Beef Stew!

Okay, so wrapping our freezer friendly recipes this week, I would be remiss if I did not share this wonderful Provencal Beef Stew.  I'm reading Dearie- the latest Julia Child biography.  I like to picture she and Paul in a cosy Parisian bistro eating bowls of steaming fragrant stew, with lots of red wine, and stinky cheese for dessert.  So I'm craving this surprising Provencal Beef Stew- surprising with the kalamata olives, and a bright flavor from the inclusion of orange zest.  It gets even better as the flavors meld in the freezer.

From Cooks Illustrated The Best Make Ahead Recipe

Provencal Beef Stew
4 lbs boneless beef chuck eye roast, trimmed and cut into 1 1/2 to 2 inch pieces
5 tablespoons olive oil
2 medium onions, halved and cut into 1/8 inch slices
3/4 ounce dried porcini mushrooms, rinsed and minced
1/2 cup all-purpose flour
2 tablespoons tomato paste
1 750 ml bottle dry red wine
2 3/4 cups low sodium chicken broth
1 pound carrots (about 6 medium), peeled and slice done inch thick)
3 ounces salt pork, tied tightly with kitchen twine
4 (3 inch long)strip of orange zest from 1 orange, cut into thin matchsticks
1 cup pitted nicoise olives, rinsed and chopped (you can sub kalamata olives)
4 medium garlic cloves, sliced thin
3 anchovy filets, rinsed and minced
5 sprigs fresh thyme, tied together with kitchen twine
2 bay leaves
1 (14.5 ounce) can whole tomatoes, drained and cut int 1/2 inch dice
3 tablespoon minced fresh parsley leaves

1.  adjust the oven rack to the lower middle position and the oven to 325 degrees.  Pat the beef dry and season with salt and pepper.  Heat 2 tablespoons of the oil in a large dutch oven over medium high that until just smoking.  Add half the meat and cook, stirring occasionally, until well browned, 7-10 minutes, reducing the heat if the pot begins to scorch.  Transfer the browned beef to a medium bowl.  Repeat with one more tablespoon of oil and the remaining beef, and transfer to the bowl.

2.  Add the remaining 2 tablespoon of oil to the pot, and heat until it's shimmering.  Add the onions, the mushrooms, a teaspoon of salt, and cook until softened, 5-7 minutes.  Stir in the flour and tomato paste and cook, stirring constantly, for 1 minute.  Slowly whisk in the wine, scraping up any browned its.  Whisk in the broth until smooth and bring to a simmer.

3.  Stir in the browned meat, carrots, salt pork, orange zest, half the olives, garlic, anchovies thyme bundle, and bay leaves.  Bring to a simmer.  Cover,place the pot in the one, and cook until the meat is just tender and the sauces is thickened and glossy- 2 and 1/2 to 3 hours.

4.  Remove the salt pork, thyme and bay leaves.  Stir in the remained olives and season with salt and pepper to taste.  Stir in the tomatoes and spindle with parsley.

To Store:  let the stew cool, uncovered at room temperature, for 45 minutes.  Transfer to airtight containers and freeze.

When reheating, shred the beef with a fork.  Serve over quinoa, couscous, or egg noodles.  It's delightful with a green salad and crusty bread.  And stinky cheese.  Light some candles, drink some wine, and enjoy your fancy fresh from the freezer stew in front of the fire.