- Heat oil in a large heavy nonstick skillet over medium high heat.
- Sauté beef 3–4 minutes per side or until golden brown.
- Add tarragon, tomatoes, orange zest and wine.
- Reduce heat to low, cover and stew 45–50 minutes or until meat is done.
- If stew becomes too thick, add a little water.
- Season with salt and pepper to taste.
- Stir in and sprinkle with parsley just before serving.
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