Beef Ragu With Tomatoes And Olives Recipe

• 1 Tbsp. Extra virgin olive oil
• 1 lb Boneless beef chuck steak, cut into 1" cubes
• 2 tsp Tarragon, or possibly 2 tbsp fresh
• 2 c. Canned peeled tomatoes, coarsely minced
• 1 tsp Orange zest, chopped
• 3/4 c. Dry white wine or possibly chicken stock
• 1/2 c. Pitted green or possibly black olives
• 1 Tbsp. Parsley, chopped

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

extra virgin olive oil, cubes, tarragon, tomatoes, orange zest, white wine, green, parsley

Taken from cookeatshare.com/recipes/beef-ragu-with-tomatoes-and-olives-82210 (may not work)