Quick Mediterranean Beef Stew

Step 1

Sirloin steak tips are often sold as flap meat. Garnish the stew with chopped kalamata olives and serve it with crusty bread.

Step 2

Pat beef dry with paper towels and sprinkle with salt. Heat oil in Dutch oven over high heat until just smoking. Add beef and cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Transfer to plate.

Step 3

Add onion, carrots, tomato paste, and herbes de Provence to now-empty pot and cook over medium heat, stirring occasionally, until vegetables begin to soften and tomato paste darkens, 6 to 8 minutes. Stir in flour and cook for 1 minute. Stir in wine, scraping up any browned bits. Stir in broth; orange zest; and beef, along with any accumulated juices, and bring to boil.

Step 4

Reduce heat to low and simmer, covered, until beef and vegetables are tender, about 10 minutes. Discard orange zest. Serve.