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1Daube Provencal
2SERVES Serves 4 to 6
3TIME 3¾ to 4¼ hours
4For our daube Provençal recipe, we started with the test kitchen's reliable set of techniques for turning tough but flavorful beef into a tender stew and then concentrated on selecting and managing the complex blend of ingredients that define a daube Niçoise: earthy cèpes, briny Niçoise olives, bright tomatoes, floral orange peel, and the regional herbs of thyme and bay.
5A few anchovies added complexity without a fishy taste, and salt pork contributed rich body.
6A bottle of wine added bold flavor to our daube Provençal recipe and needed just a little bit of cooking to lose its raw bite.
7Gather Your Ingredients
8Before You Begin
9* Serve this French beef stew with egg noodles or boiled potatoes. If niçoise olives are not available, kalamata olives, though not authentic, can be substituted. Cabernet Sauvignon is our favorite wine for this recipe, but Côtes du Rhône 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.
10¾ ounce dried porcini mushrooms, rinsed well
113 ½ pound boneless beef chuck-eye roast, trimmed of excess fat and cut into 2-inch chunks
121 ½ teaspoons table salt
131 teaspoon ground black pepper
144 tablespoons olive oil
155 ounces Salt pork, rind removed
164 large carrots, peeled and cut into 1-inch rounds (about 2 cups)
172 medium onions, halved and cut into 1/8-inch-thick slices (about 4 cups)
184 medium cloves garlic, sliced thin
192 tablespoons tomato paste
20⅓ cup all-purpose flour
211 bottle red wine (bold, such as a Cabernet)
221 cup low-sodium chicken broth
231 cup water
244 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
251 cup niçoise olives, pitted and drained well
263 anchovy fillets, minced (about 1 teaspoon)
275 sprigs fresh thyme, tied together with kitchen twine
282 bay leaves
291 can (14 1/2 ounces) whole tomatoes, drained and cut into 1/2-inch dice
302 tablespoons minced fresh parsley leaves
31Instructions
321. 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.
332. 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.
343. 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.
354. 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.

L2 corrected

Level 2, Oct 27 answer key (no settlement needed), the newest

Title

Title	Serves	Total time
Daube Provencal	4 to 6	3¾ hours to 4¼ hours

Cook Time

Prep	Cook	Total
(blank)	(blank)	3¾ to 4¼ hours

Ingredients

#	Ingredient	Heading
1	¾ ounce dried porcini mushrooms, rinsed well
2	3 ½ pound boneless beef chuck-eye roast, trimmed of excess fat and cut into 2-inch chunks
3	1 ½ teaspoons table salt
4	1 teaspoon ground black pepper
5	4 tablespoons olive oil
6	5 ounces Salt pork, rind removed
7	4 large carrots, peeled and cut into 1-inch rounds (about 2 cups)
8	2 medium onions, halved and cut into 1/8-inch-thick slices (about 4 cups)
9	4 medium cloves garlic, sliced thin
10	2 tablespoons tomato paste
11	⅓ cup all-purpose flour
12	1 bottle red wine (bold, such as a Cabernet)
13	1 cup low-sodium chicken broth
14	1 cup water
15	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
16	1 cup niçoise olives, pitted and drained well
17	3 anchovy fillets, minced (about 1 teaspoon)
18	5 sprigs fresh thyme, tied together with kitchen twine
19	2 bay leaves
20	1 can (14 1/2 ounces) whole tomatoes, drained and cut into 1/2-inch dice
21	2 tablespoons minced fresh parsley leaves

Ingredient Components

#	Quantity	Unit	Ingredient	Prep	Sub rows (added at)
1	¾	weight ounce	dried porcini mushrooms	rinsed well	step 1: ¾ weight ounce
2	3 ½	pound	boneless beef chuck-eye roast	trimmed of excess fat and cut into 2-inch chunks	step 12: 3 ½ pound
3	1 ½	teaspoons	table salt		step 13: 1 ½ teaspoons
4	1	teaspoon	ground black pepper		step 13: 1 teaspoon
5	4	tablespoons	olive oil		step 14: 2 tablespoons step 18: remaining olive oil
6	5	weight ounces	Salt pork	rind removed	step 20: 5 weight ounces
7	4		large carrots (about 2 cups)	peeled and cut into 1-inch rounds	step 20: 4
8	2		medium onions (about 4 cups)	halved and cut into 1/8-inch-thick slices	step 20: 2
9	4	medium cloves	garlic	sliced thin	step 20: 4 medium cloves
10	2	tablespoons	tomato paste		step 20: 2 tablespoons
11	⅓	cup	all-purpose flour		step 22: ⅓ cup
12	1	bottle	red wine (bold, such as a Cabernet)		step 24: 1 bottle
13	1	cup	low-sodium chicken broth		step 25: 1 cup
14	1	cup	water		step 25: 1 cup
15	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	step 28: 4 strips
16	1	cup	niçoise olives	pitted and drained well	step 28: 1/2 cup step 33: 1/2 cup
17	3		anchovy fillets (about 1 teaspoon)	minced	step 28: 3
18	5	sprigs	fresh thyme	tied together with kitchen twine	step 28: 5 sprigs
19	2		bay leaves		step 28: 2
20	14 1/2	weight ounces	whole tomatoes	drained and cut into 1/2-inch dice	step 33: 14 1/2 weight ounces
21	2	tablespoons	fresh parsley leaves	minced	step 38: 2 tablespoons

Cooking Sentences

#	Section	Sentence
1	1	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.
2	1	Let stand until mushrooms soften, about 5 minutes.
3	1	Lift mushrooms from liquid with fork and chop into 1/2-inch pieces (you should have about 4 tablespoons).
4	1	Strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl.
5	1	Set mushrooms and liquid aside.
6	2	Adjust oven rack to lower-middle position; heat oven to 325 degrees.
7	2	Dry beef thoroughly with paper towels, then season with salt and pepper.
8	2	Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef.
9	2	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.
10	2	Transfer meat to medium bowl.
11	2	Repeat with remaining oil and remaining meat.
12	3	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.
13	3	Stir in flour and cook, stirring constantly, about 1 minute.
14	3	Slowly add wine, gently scraping pan bottom to loosen browned bits.
15	3	Add broth, water, beef, and any juices in bowl.
16	3	Increase heat to medium-high and bring to full simmer.
17	3	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.
18	3	Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.
19	4	Discard salt pork, thyme, and bay leaves.
20	4	Add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute.
21	4	Cover pot and allow stew to settle, about 5 minutes.
22	4	Using spoon, skim excess fat from surface of stew.
23	4	Stir in parsley and serve.

Cooking Steps

#	Step
1	Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl
2	Cover the mushroom microwave-safe bowl with plastic wrap
3	Cut several steam vents in plastic with paring knife
4	Microwave the mushrooms on high power for 30 seconds.
5	Let the mushrooms stand until mushrooms soften, about 5 minutes.
6	Lift mushrooms from liquid with fork
7	Chop the mushrooms into 1/2-inch pieces (you should have about 4 tablespoons).
8	Strain liquid from the microwave-safe bowl through fine-mesh strainer lined with 1 paper towel into medium bowl.
9	Set mushrooms and liquid aside.
10	Adjust oven rack to lower-middle position
11	Heat oven to 325 degrees.
12	Dry beef thoroughly with paper towels
13	Season beef with salt and pepper.
14	Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking
15	Add half of beef to heavy-bottomed Dutch oven.
16	Cook the beef 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.
17	Transfer meat from beef heavy-bottomed Dutch oven to medium bowl.
18	Repeat with remaining oil and remaining meat.
19	Reduce heat to medium
20	Add salt pork, carrots, onions, garlic, and tomato paste to now-empty pot
21	Cook the salt pork, carrots, onions, garlic, and tomato paste, stirring occasionally, until light brown, about 2 minutes.
22	Stir in flour into pot
23	Cook the salt pork, carrots, onions, garlic, tomato paste, and flour, stirring constantly, about 1 minute.
24	Slowly add wine to pot, gently scraping pan bottom to loosen browned bits.
25	Add broth, water, beef, and any juices in the meat bowl to pot.
26	Increase heat to medium-high
27	Bring pot to full simmer.
28	Add mushrooms and their liquid from the liquid bowl, orange zest, 1/2 cup olives, anchovies, thyme, and bay to pot, distributing evenly and arranging beef so it is completely covered by liquid
29	Cover pot partially
30	Place pot in oven.
31	Cook the salt pork, carrots, onions, garlic, tomato paste, flour, wine, broth, water, beef, mushrooms and their liquid, orange zest, olives, anchovies, thyme, and bay until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.
32	Remove salt pork, thyme, and bay leaves from pot.
33	Add tomatoes and remaining 1/2 cup olives to pot
34	Warm the stew over medium-high heat until heated through, about 1 minute.
35	Cover pot
36	Allow stew to settle, about 5 minutes.
37	Using spoon, skim excess fat from surface of stew.
38	Stir in parsley into pot
39	Serve.

Extras

Name	Text
untitled	For our daube Provençal recipe, we started with the test kitchen's reliable set of techniques for turning tough but flavorful beef into a tender stew and then concentrated on selecting and managing the complex blend of ingredients that define a daube Niçoise: earthy cèpes, briny Niçoise olives, bright tomatoes, floral orange peel, and the regional herbs of thyme and bay.
untitled	A few anchovies added complexity without a fishy taste, and salt pork contributed rich body.
untitled	A bottle of wine added bold flavor to our daube Provençal recipe and needed just a little bit of cooking to lose its raw bite.
Before You Begin	* Serve this French beef stew with egg noodles or boiled potatoes. If niçoise olives are not available, kalamata olives, though not authentic, can be substituted. Cabernet Sauvignon is our favorite wine for this recipe, but Côtes du Rhône 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.

Metric

#	Entry
1	{"point": "Beef", "used": "3 ½ pound", "case": "Swap (cookbook)", "options": "3 ½ pound boneless beef chuck-eye roast, or any boneless roast from the chuck (Before You Begin: \"Our favorite cut of beef for this recipe is chuck-eye roast, but any boneless roast from the chuck will work.\")", "default": "boneless beef chuck-eye roast", "key": "", "item": null, "swaps": [{"kind": "simple", "text": "Our favorite cut of beef for this recipe is chuck-eye roast, but any boneless roast from the chuck will work.", "lines": [9], "replaces": 2, "quantity": "same amount", "unit": "", "ingredient": "any boneless roast from the chuck"}]}
2	{"point": "Red wine", "used": "1 bottle", "case": "Swap (cookbook)", "options": "1 bottle red wine (bold, such as a Cabernet), or Côtes du Rhône, or Zinfandel (Before You Begin: \"Cabernet Sauvignon is our favorite wine for this recipe, but Côtes du Rhône and Zinfandel also work.\")", "default": "red wine (bold, such as a Cabernet)", "key": "", "item": null, "swaps": [{"kind": "simple", "text": "Cabernet Sauvignon is our favorite wine for this recipe, but Côtes du Rhône and Zinfandel also work.", "lines": [9], "replaces": 12, "quantity": "same amount", "unit": "", "ingredient": "Côtes du Rhône"}, {"kind": "simple", "text": "Cabernet Sauvignon is our favorite wine for this recipe, but Côtes du Rhône and Zinfandel also work.", "lines": [9], "replaces": 12, "quantity": "same amount", "unit": "", "ingredient": "Zinfandel"}]}
3	{"point": "Niçoise olives", "used": "1 cup", "case": "Swap (cookbook)", "options": "1 cup niçoise olives, or kalamata olives (Before You Begin: \"If niçoise olives are not available, kalamata olives, though not authentic, can be substituted.\")", "default": "niçoise olives", "key": "", "item": null, "swaps": [{"kind": "simple", "text": "If niçoise olives are not available, kalamata olives, though not authentic, can be substituted.", "lines": [9], "replaces": 16, "quantity": "same amount", "unit": "", "ingredient": "kalamata olives"}]}

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Cook Time

Extras

#	Ingredient	Quantity	Unit	Sub rows
1	dried porcini mushrooms	21	g	step 1: 21 g
2	boneless beef chuck-eye roast	1588	g	step 12: 1588 g
3	table salt	7.4	ml	step 13: 7.4 ml
4	ground black pepper	4.9	ml	step 13: 4.9 ml
5	olive oil	59	ml	step 14: 30 ml step 18: (blank)
6	Salt pork	142	g	step 20: 142 g
7	large carrots (about 2 cups)			step 20: (blank)
8	medium onions (about 4 cups)			step 20: (blank)
9	garlic			step 20: (blank)
10	tomato paste	30	ml	step 20: 30 ml
11	all-purpose flour	79	ml	step 22: 79 ml
12	red wine (bold, such as a Cabernet)			step 24: (blank)
13	low-sodium chicken broth	237	ml	step 25: 237 ml
14	water	237	ml	step 25: 237 ml
15	orange zest (from one orange)			step 28: (blank)
16	niçoise olives	237	ml	step 28: 118 ml step 33: 118 ml
17	anchovy fillets (about 1 teaspoon)			step 28: (blank)
18	fresh thyme			step 28: (blank)
19	bay leaves			step 28: (blank)
20	whole tomatoes	411	g	step 33: 411 g
21	fresh parsley leaves	30	ml	step 38: 30 ml