Beef Stew with Tomatoes, Orange Zest, and Olives | America's Test Kitchen

Ingredients

• 3 pounds chuck-eye roast , cut into 1 1/2-inch cubes
• 1 1/2 teaspoons table salt
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 2 medium onions , chopped coarse (about 2 cups)
• 3 medium cloves garlic , minced
• 3 tablespoons unbleached all-purpose flour
• 1 cup red wine (preferably full-bodied)
• 1 cup low-sodium chicken broth
• 1 cup canned chopped tomatoes , with their juice
• 2 strips orange zest
• 2 bay leaves
• 1 teaspoon herbes de Provence
• 1 cup black olives (such as Kalamata), pitted
• 1/4 cup minced fresh parsley leaves