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Foraging with Alexis Nikole Nelson.
This unconventional, but easy beef-stew method yields deep. We skip the step of browning the meat, add a only minimal amount of liquid (sometimes none at all) and use the steady heat of the oven instead of the stovetop for simmering. Because the ingredients cook gently in their own juices, the finished stew is meaty and concentrated in flavor, and the liquid does not require thickening. This Provençal-inspired braise combines savory olives and sweet oranges. A Y-style vegetable peeler is the best tool for removing the zest strips from the orange. Serve with crusty bread or soft polenta.
pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks
medium red onions, ends trimmed, each cut into 8 wedges
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