Recipe for Beef Ragu with Tomatoes and Olives

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1 tbl	Olive oil
1 lb	Boneless beef chuck steak, cut into 1" cubes
2 tsp	Tarragon, or 2 tbsp fresh
2 cup	Canned peeled tomatoes, coarsely chopped
1 tsp	Orange zest, minced
3/4 cup	Dry white wine or chicken stock
1/2 cup	Pitted green or black olives

Instructions:

Instructions: Heat oil in a large heavy nonstick skillet over medium high heat.

Saute beef 3-4 minutes per side or until golden brown. Add tarragon, tomatoes, orange zest & 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 & pepper to taste. Stir in olives & sprinkle with parsley just before serving.

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