|2 lb.||Boneless Beef Chuck – Cut into 1″ cubes|
|2||Carrots – Cut into 1/2″ rounds|
|2||Anchovy Filets – Patted Dry|
|2 tbsp||Olive Oil|
|2 cloves||Garlic – Thinly Sliced|
|1 cup||Kalamata Olives|
|1 cup||Beef broth or stock|
|1||Orange – For the peel and zest|
|2 tbsp||Red Wine Vinegar|
|1 cup||Flat Leaf Parsley – Roughly Chopped|
|Salt & Pepper to Taste|
Preheat oven to 325F
In a medium dutch oven toss beef with 2 tsp salt & 2 tsp pepper. Add 1/2 of the carrots, all the anchovies, garlic, and onion. Toss, cover and place in the oven for 1 hour.
Remove pot from oven and stir in 1/2 cup of olives. Return to the oven and cook uncovered until tender. About 30 minutes.
Make 1 tbsp of orange zest from the orange and set aside. Using a vegetable peeler take 4 to 5 strips of orange peel and set aside.
Transfer meat to a bowl. Pour juices into a bowl through a fine mesh strainer. Add up beef broth to make a total of 1 1/2 cups of liquid.
Pour juices back into the dutch oven and bring to a boil scraping up all the brown bits in the pot. Reduce heat to medium and simmer until liquid is reduced by 1/4. About 5 minutes.
Add remaining carrots and the peppers. Simmer until vegetables are tender. 10 to 15 minutes. Add orange peels & beef. Cook for 5 minutes until sauce thickens a little and sticks to the beef. Add remaining olives, orange zest, vinegar, 1/2 parsley. Stir and add salt and pepper to taste.
Finish with remaining parsley.