Provencal Beef Stew

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   ["Preheat oven to 325.", "Pat beef dry with paper towel. Season with salt and pepper. Heat 1T olive oil over med-hi heat and brown half meat, remove to bowl, brown remaining meat. Transfer to a bowl.", "", "Add 1T oil to pot. Add onions, mushrooms, and 1/2 t salt. Cook until softened.", "", "Stir in the flour and tomato paste and cook stirring constantly for one minute. Whisk in wine, broth and water. Deglaze bottom of pan. Stir in meat with accumulated juices, carrots, salt pork, orange zest, 1/2 of the olives, garlic, anchovies, thyme bundle, and bay leaves. Bring to simmer. Arrange meat so that it is all covered by liquid.", "", "Cover pot leaving 1"" opening. Transfer to oven. Cook 3-4 hours until beef is fork tender.", "", "Remove and discard salt pork, thyme bundle, and bay leaves. Stir in tomatoes and remaining olives. Cover and let heat thoroughly.", "", "Stir in parsley before serving."]

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