Beef Stew with Olives and Orange

Name: Beef Stew with Olives and Orange
Ingredients: 4-5 pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks; 2 medium red onions, ends trimmed, each cut into 8 wedges; 1 cup pitted Kalamata olives, roughly chopped; Zest strips from 1 orange (see note), plus ⅓ cup orange juice; 2 teaspoons dried oregano OR herbes de Provence; Kosher salt and ground black pepper; ½ cup dry white wine; Optional garnish: Chopped fresh basil OR flat-leaf parsley

"This Provençal-inspired braise, Beef Stew with Olives and Orange, combines savory olives and sweet oranges in an easy unconventional stew method..."

INGREDIENTS

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4-5 pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks

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2 medium red onions, ends trimmed, each cut into 8 wedges

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1 cup pitted Kalamata olives, roughly chopped

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Zest strips from 1 orange (see note), plus ⅓ cup orange juice

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2 teaspoons dried oregano OR herbes de Provence

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Kosher salt and ground black pepper

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½ cup dry white wine

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Optional garnish: Chopped fresh basil OR flat-leaf parsley

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