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Kalamata olives
lend a strong briny
flavor to this rich
stew, although pitted
green olives would
be delicious as well.
Buy an organic
orange, if you can,
or else be sure to
wash the orange
thoroughly before
removing the zest.

serves 6–8
2 Tbsp all-purpose flour
Salt and freshly ground pepper
3 lb (1.5 kg) beef chuck roast, trimmed
and cut into 11⁄2-inch (4-cm) chunks
3 Tbsp olive oil
1 orange
2 yellow onions, chopped
3 cloves garlic, minced
2 tsp minced thyme
11⁄2 Tbsp fennel seeds, crushed
3⁄4 cup (6 fl oz/180 ml) dry red wine
3⁄4 cup (6 fl oz/180 ml) chicken broth
1 cup (6 oz/185 g) canned diced tomatoes
4 carrots, peeled and sliced
11⁄2 cups (7 oz/220 g) Kalamata olives,
pitted and halved
1⁄4 cup (1⁄3 oz/10 g) finely chopped
flat-leaf parsley
In a resealable plastic bag, combine the
flour, 2 tsp salt, and 1 tsp pepper. Add the
beef, seal the bag, and shake to coat. In a
large, heavy pot, warm 1 Tbsp of the oil over
medium-high heat. Remove half the beef
pieces from the bag, shaking off excess flour,
and add to the pot in a single layer. Cook
without stirring until deeply browned, about
4 minutes. Turn and cook without stirring
until deeply browned on the second side,
about 4 minutes. Transfer to a bowl. Repeat
with 1 Tbsp of the oil and the remaining
beef. Wipe the pot clean.
Using a vegetable peeler, remove the zest
from half of the orange in wide strips.
Finely grate the zest from the remaining
orange half. Set aside.
Add the remaining 1 Tbsp oil to the pot
and warm over medium heat. Add the
onions and sauté until just starting to soften,
about 2 minutes. Stir in the garlic, orange
zest strips, thyme, and fennel seeds and
sauté until fragrant, about 45 seconds. Add
the wine, raise the heat to high, and bring to
a boil, stirring to scrape up any browned


bits on the bottom of the pot. Cook until
reduced by half, about 4 minutes. Stir in the
broth and tomatoes with their juices, then
add the browned beef and any accumulated
juices. Bring to a boil, reduce the heat to
low, cover, and simmer until the beef is
tender, about 21⁄2 hours.
Add the carrots and olives, pushing them
down into the liquid. Raise the heat to
medium, cover, and cook until the carrots
are tender, about 8 minutes. Stir in the
grated orange zest and the parsley, season
with salt and pepper, and serve.

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