Italian Beef with Olives

• 2-1/2 lbs (1.1 kg). round or chuck steak cut into 1-1/2 inch pieces
• 1 tbsp (15 ml). olive oil
• 1/2 cup (125 ml) green pitted olives
• 2 oz (56 grm). can anchovies, drained
• 4 oz (112 grm). pimientos, drained
• 1/4 cup (60 ml) chopped onion
• 1 clove garlic, minced
• Zest of 1 orange
• Zest of 1 lemon
• 1 tsp (5 ml). tomato paste
• 1/2 tsp (2 ml). oregano
• 2 tTbsp. flour
• 1/2 cup (125 ml) red wine
• 1/2 cup (125 ml) beef broth
• cooked buttered noodles
• parmesan cheese, grated

1. Trim the beef to remove all the fat.
2. Place the beef in a crockpot.
3. Place all the remaining ingredients in the blender.
4. Blend until smooth.
5. Pour the sauce over the beef and stir to coat the cubes.
6. Cover and cook on low temperature for 10 hours.
7. Chill stew and remove the fat that rises to the surface.
8. Reheat for 4 hours on low temperature.
9. Serve with noodles dotted with butter and sprinkled with parmesan cheese.

olive oil, olives, anchovies, pimientos, onion, clove garlic, orange, lemon, tomato paste, oregano, flour, red wine, beef broth, noodles, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/00041D (may not work)