Ingredients

2 tablespoons olive oil
2 pounds beef or lamb stew meat, cut in cubes
1 onion, diced
3 cloves garlic, minced
1 red pepper, roasted, seeded, and coarsely cut; or 1 jar (8 ounces) red peppers
3 large strips of Moro orange peel
1 to 2 teaspoons Italian seasoning
3 Roma tomatoes, diced, or 1 can (15 ounces) tomatoes, drained, cut
2 cups chicken or meat broth
1 cup pitted black olives
1 Moro orange, peeled, sectioned

Directions

In Dutch oven, brown meat in hot oil in two batches. Add onion and garlic. Cook one minute, stirring as needed. Add remaining ingredients, except orange. Braise, covered, in 350-degree oven or over low heat for 2 hours, until meat is tender. Add orange sections just before serving; season to taste. Serve over rice, noodles or couscous. Serves 6.