Beef Ragu with Tomatoes and Olives

==Ingredients==
* 1 tablespoon olive oil
* 1 pound boneless beef chuck steak, cut into 1- inch cubes
* 2 teaspoons tarragon, or 2 tablespoons fresh
* 2 cups canned peeled tomatoes, coarsely chopped
* 1 teaspoon orange zest, minced
* ¾ cup dry white wine or chicken stock
* ½ cup pitted green or black olives
* 1 tablespoon parsley, minced 
==Directions==
# Heat oil in a large heavy nonstick skillet over medium high heat.
# Sauté beef 3–4 minutes per side or until golden brown.
# Add tarragon, tomatoes, orange zest and wine.
# Reduce heat to low, cover and stew 45–50 minutes or until meat is done.
# If stew becomes too thick, add a little water.
# Season with salt and pepper to taste.
# Stir in and sprinkle with parsley just before serving.
Category:Beef Recipes
Category:Black olive Recipes
Category:Chicken stock and broth Recipes
Category:Green olive Recipes
Category:Jewish Meat Dishes
Category:Tarragon Recipes
Category:Tomato Recipes
Category:White wine Recipes