Dutch Oven Provencal Beef
Ingredients For The Pot
- 2 lbs Beef Roast
- 1 Tbsp Extra Virgin Olive Oil
- 1/2 cup Boiling Water
- 6 Chopped Garlic
- 1/2 oz Dried Porchini Mushrooms
- 3/4 Tbsp Salt
- 0 Cooking Spray
- 1/2 cup Red Wine
- 1/4 cup Beef Broth
- 1/3 cup Pitted Black Olives
- 1/2 tsp Ground Black Pepper
- 2 Carrots
- 1 Chopped Onion
- 1 Celery Stick
- 15 oz Tinned Tomatoes
- 2 tsp Whole Black Pepper Corns
- 3 Flat Leafed Parsley Sprigs
- 3 Thyme Sprigs
- 1 Bay Leaf
- 1 Tbsp Chopped Orange Zest
- 1 Tbsp Water
- 1 tsp
- 1 1/2 Tbsp Chopped Flat Leaf Parsley
- 1 1/2 Tbsp Chopped Fresh Thyme
- All Purpose
- Wood Fired Camp Stove
- Large Dutch Oven
Combine first 3 ingredients in a large zip-top plastic bag.
Seal and marinate at room temperature 30 minutes, turning bag occasionally.
Combine 1/2 cup boiling water and mushrooms; cover and let stand 30 minutes.
Drain through a sieve over a bowl, reserving mushrooms and 1/4 cup soaking liquid.
Heat a Dutch Oven over medium-high heat.
Sprinkle beef mixture with 1/4 teaspoon salt.
Coat Dutch Oven with cooking spray.
Add half of beef mixture to pan; sauté 5 minutes, turning to brown on all sides.
Remove browned beef mixture in to a bowl.
Add wine and broth to Dutch Oven ; bring to a boil, scraping pan to loosen browned bits.
Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 teaspoon salt, olives, and next 5 ingredients (through tomatoes).
Make a Bouquet Garni with the peppercorns, parsley sprigs, thyme sprigs, bay leaf, and orange rind on a double layer of cheesecloth.
Add cheesecloth bundle to Dutch Oven.
Place lid on and cook for 6 hours @ 94'C (200'F) or until beef and vegetables are tender.
Discard the cheesecloth bundle.
Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth.
Add cornstarch mixture to Dutch Oven, cook 20 minutes or until slightly thick, stirring occasionally.
Sprinkle with chopped Parsley and Thyme.