Ingredients

Here are the following ingredients:

• 2 lb (1 kg) Beef Chuck Flap Tail, cut into 1-inch (2 cm) cubes
• Salt and fresh ground pepper
• ½ cup (125 mL) all-purpose flour
• ¼ cup (60 mL) olive oil, divided
• 4 cloves garlic, thinly sliced
• 1 EACH medium onion and sweet green pepper, diced
• 1 cup (250 mL) beef broth (approx.)
• 1 cup (250 mL) EACH canned crushed tomatoes, canned diced tomatoes, and red wine
• Grated zest and juice of 1 EACH orange and lemon
• 1 tbsp (15 mL) EACH packed brown sugar and dried oregano
• 1 bay leaf
• ¾ cup (175 mL) pitted whole black olives
• 6 canned artichoke hearts, cut into wedges
• Chopped fresh parsley

Shopping List

Here are the following shopping items to buy:

• 2 lb (1 kg) Beef Chuck Flap Tail, cut into 1-inch (2 cm) cubes
• Salt and fresh ground pepper
• All-purpose flour
• Olive oil
• 4 cloves garlic
• Chopped fresh parsley
• 1 bay leaf
• Beef broth
• 6 canned artichoke hearts
• Canned crushed tomatoes
• Canned diced tomatoes
• Red wine
• Grated zest and juice of 1 EACH orange and lemon
• 1 tbsp (15 mL) EACH packed brown sugar and dried oregano
• ¾ cup (175 mL) pitted whole black olives
• 1 EACH medium onion and sweet green pepper, diced

Method

Follow these cooking methods/directions:

1. Pat beef dry with paper towel. Season all over with salt and pepper to your taste. Place in a large bowl; add flour and toss to coat. Shake off excess flour, reserving excess.

2. Heat half the oil over medium-high heat in Dutch oven or enamelled cast-iron roaster. Brown beef, in batches, for about 10 minutes or until browned all over. Transfer to a clean bowl. Add more oil to pot between batches, as necessary.

3. Add remaining oil to pot. Cook garlic, onion and green pepper, stirring, for 3 to 4 minutes or until softened. Sprinkle in reserved flour; cook, stirring, for 2 minutes. Gradually, stir in beef broth. Stir in crushed tomatoes, diced tomatoes, wine, orange zest and juice, lemon zest and juice, brown sugar, oregano and bay leaf. Bring to a boil, scraping up brown bits from bottom of pan. Season with salt and pepper to your taste. Stir in beef with accumulated juices.

4. Cover and cook in preheated 325°F oven for 1 hour. Stir in artichokes and olives; add more broth if stew is too thick. Cover and cook for 30 minutes longer or until beef is fork-tender. Skim fat from sauce and discard bay leaf. Season with salt and pepper to taste. Serve sprinkled with parsley.