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
 * 3/4 cup dry white wine or chicken stock
 * 1/2 cup pitted green or black olives
 * 1 tablespoon parsley, minced

Directions
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 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 olives and sprinkle with parsley just before serving.