Daube Provençal

1. Microwave 1 cup water and mushrooms in covered bowl until steaming, about 1 minute. Lift mushrooms from liquid with fork and chop into 1⁄2-inch pieces (you should have about 1⁄4 cup). Strain liquid through paper towel–lined fine-mesh strainer into medium bowl. Set mushrooms and liquid aside.
2. Adjust oven rack to lower-middle position; heat oven to 325 degrees. Pat beef dry and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add half of beef and cook without moving until well browned, about 2 minutes per side. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat.
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. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, scraping bottom of pan to loosen browned bits. Add broth, remaining 1 cup water, and beef with any accumulated juices. Increase heat to medium-high and bring to simmer. Stir in mushrooms and their liquid, orange zest, 1⁄2 cup olives, anchovies, thyme, and bay leaves, arranging beef so it is completely covered by liquid; partially cover pot and place in oven. Cook until fork slips easily in and out of beef (meat should not be falling apart), 2-1⁄2 to 3 hours.
4. Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1⁄2 cup olives and cook over medium-high heat until heated through, about 1 minute. Cover pot and let stew sit, about 5 minutes. Using large spoon, skim fat from surface of stew. Stir in parsley and serve.

MINCING ANCHOVIES
1. Using chef’s knife, cut fillet lengthwise into 1⁄8-inch strips. Gather strips in bundle, turn it 90 degrees, and mince crosswise.
2. Using back of fork, press and smear the anchovies against surface of cutting board into uniform paste.