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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 lb Boneless beef chuck steak, cut into 1" cubes
- 2 tsp Tarragon, or possibly 2 tbsp fresh
- 2 c. Canned peeled tomatoes, coarsely minced
- 1 tsp Orange zest, chopped
- 3/4 c. Dry white wine or possibly chicken stock
- 1/2 c. Pitted green or possibly black olives
- 1 Tbsp. Parsley, chopped
Direcciones
- Heat oil in a large heavy nonstick skillet over medium high heat.
- Saute/fry beef 3-4 min per side or possibly till golden. Add in tarragon, tomatoes, orange zest & wine. Reduce heat to low, cover and stew 45-50 min or possibly till meat is done. If stew becomes too thick, add in a little water. Season with salt & pepper to taste. Stir in olives & sprinkle with parsley just before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1044g | |
| Calories 1265 | |
| Calories from Fat 769 | 61% |
| Total Fat 85.56g | 107% |
| Saturated Fat 30.72g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 948mg | 40% |
| Potassium 2133mg | 61% |
| Total Carbs 25.17g | 7% |
| Dietary Fiber 5.2g | 17% |
| Sugars 12.94g | 9% |
| Protein 67.33g | 108% |
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