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

 * 1) Heat oil in a large heavy nonstick skillet over medium high heat.
 * 2) Sauté beef 3–4 minutes per side or until golden brown.
 * 3) Add tarragon, tomatoes, orange zest and wine.
 * 4) Reduce heat to low, cover and stew 45–50 minutes or until meat is done.
 * 5) If stew becomes too thick, add a little water.
 * 6) Season with salt and pepper to taste.
 * 7) Stir in and sprinkle with parsley just before serving.