Serves 6 – 8
For a lighter spring entrée, use veal with white wine, artichokes and leeks.
Season & Sear
Preheat oven to 325 degrees. Place flour, salt and pepper in a zip-lock plastic bag. Add beef chunks and coat evenly, shaking off excess.
Heat olive oil in heavy large Dutch oven over high heat. Add half of the beef and brown well on all sides. Transfer cooked beef to a plate and continue to sear remaining beef until done. Transfer all cooked beef to plate and set aside.
Sauté, Simmer & Serve
Add onions to the Dutch oven, sauté until soft. Add garlic, continue to sauté. Add wine, scraping pot. Add chicken broth, orange strips, bay leaves, herbs and chopped tomatoes. Bring to a simmer. Add meat. Return to a simmer and cover Dutch oven and place in preheated oven for 1 hour.
After an hour, add potatoes, carrots and mushrooms. Simmer until meat is tender, 1 -2 hours. Remove from heat. Add peas and olives. Stir together.
Serve in soup bowls, sprinkle with minced parsley.