Serves: 6
Total Calories: 166

3 tablespoons olive oil
4 pounds beef stew meat, cut into large chunks
2 leeks, white part only, well washed, trimmed, and coarsely chopped
2 yellow onions, halved and thickly sliced crosswise
4 cloves garlic, halved
4 carrots, peeled and cut into chunks
2 teaspoons minced fresh thyme
2 teaspoons grated orange zest
2 bay leaves
1 cup pitted oil-cured olives
1 bottle dry red wine
4 cups beef broth
1 orange, juiced
1 cup water (optional)
sea salt and freshly ground pepper to taste
3 tablespoons coarsely chopped fresh flat-leaf parsley for garnish

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium heat. Add the beef in batches and brown the chunks on all sides. Using a slotted spoon, transfer each batch of the beef to a bowl.

Add the remaining 1 tablespoon olive oil to the pot. Add the leeks, onions, and garlic and sauté for 5 to 7 minutes, or until lightly golden. Add the carrots, thyme, orange zest, bay leaves, and olives and sauté for 2 to 3 minutes.

Return the meat to the pot and add the red wine. Cook over high heat, uncovered, for 15 minutes, then reduce the heat to a low simmer, cover, and cook for 1 1/2 hours, stirring every 30 minutes.

Add the stock and orange juice. Cover and continue cooking for 1 1/2 to 2 hours longer (a total of 3 to 3 1 /2 hours), or until the meat is very tender. If the stew becomes too thick, add 1 cup of water to loosen the sauce.

Season with the salt and pepper. Sprinkle with the parsley and bring the pot to the table for serving. Accompany with the boiled potatoes.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 166
Calories from Fat: 60

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