Citrus Beef & Olive Stew

Ingredients

2 lb.	Boneless Beef Chuck – Cut into 1″ cubes
2	Carrots – Cut into 1/2″ rounds
2	Anchovy Filets – Patted Dry
2 tbsp	Olive Oil
2 cloves	Garlic – Thinly Sliced
1	Yellow Onion
1 cup	Kalamata Olives
1 cup	Beef broth or stock
1	Bell Pepper
1	Orange – For the peel and zest
2 tbsp	Red Wine Vinegar
1 cup	Flat 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.