Ingredients Edit

• 1 tablespoon olive oil
• 1 pound boneless beef chuck steak, cut into 1- inch cubes
• 2 teaspoons tarragon, or 2 tablespoons fresh
• 2 cups canned peeled tomatoes, coarsely chopped
• 1 teaspoon orange zest, minced
• ¾ cup dry white wine or chicken stock
• ½ cup pitted green or black olives
• 1 tablespoon parsley, minced

Directions Edit

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