Citrus Beef & Olive Stew


2 lb.Boneless Beef Chuck – Cut into 1″ cubes
2Carrots – Cut into 1/2″ rounds
2Anchovy Filets – Patted Dry
2 tbspOlive Oil
2 clovesGarlic – Thinly Sliced
1Yellow Onion
1 cupKalamata Olives
1 cupBeef broth or stock
1Bell Pepper
1Orange – For the peel and zest
2 tbspRed Wine Vinegar
1 cupFlat Leaf Parsley – Roughly Chopped
 Salt & Pepper to Taste

Preheat oven to 325F

In a medium dutch oven toss beef with 2 tsp salt & 2 tsp pepper. Add 1/2 of the carrots, all the anchovies, garlic, and onion. Toss, cover and place in the oven for 1 hour.

Remove pot from oven and stir in 1/2 cup of olives. Return to the oven and cook uncovered until tender. About 30 minutes.

Make 1 tbsp of orange zest from the orange and set aside. Using a vegetable peeler take 4 to 5 strips of orange peel and set aside.

Transfer meat to a bowl. Pour juices into a bowl through a fine mesh strainer. Add up beef broth to make a total of 1 1/2 cups of liquid.

Pour juices back into the dutch oven and bring to a boil scraping up all the brown bits in the pot. Reduce heat to medium and simmer until liquid is reduced by 1/4. About 5 minutes.

Add remaining carrots and the peppers. Simmer until vegetables are tender. 10 to 15 minutes. Add orange peels & beef. Cook for 5 minutes until sauce thickens a little and sticks to the beef. Add remaining olives, orange zest, vinegar, 1/2 parsley. Stir and add salt and pepper to taste.

Finish with remaining parsley.


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