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.

Braised Barcelona-Style Beef Ragoût

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Chuck Flap Tail Steak