This beef stew hailing from the south of France is utterly amazing.  Similar to a beef bourguignon in that it is a slow-braise of beef in red wine, this version is unique however in that it has several tasty Provençal elements—small, briny Nicoise olives, a touch of anchovy paste, tomatoes, and orange zest.  All of these tastes are found the warm climate of that area, and add a nice dimension of flavor to the beef stew.  The addition of rehydrated porcini mushrooms and their broth also make for a hearty and unique flavor.  I love to serve this stew over whole grain egg noodles with a side of petite green peas, but fluffy white rice would also be nice choice.

(To view this recipe, click on the following link: http://www.food.com/recipe/daube-provencal-french-beef-stew-402740)

Tagged: anchovy paste, beef carrots, beef stew, Cooks Illustrated, Daube, Daube Provencal, dried mushrooms, egg noodles, French, French beef stew, Nicoise olives, onions, Provencal, red wine, stew, tomatoes