YIELD: 4 to 6 servings | PREP TIME: 10 minutes
STOVETOP: 2 hours 15 minutes | SLOW COOKER: 8 to 10 hours | PRESSURE COOKER: about 1 hour
• 2½ pounds beef stew meat
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon avocado oil or tallow
• 1 large red onion, halved and thinly sliced
• 5 cloves garlic
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1 (14-ounce) can diced tomatoes or 1 pound fresh tomatoes
• 1 large or 2 small blood oranges, sliced into thin half-moons (you can leave the peel on)
• 1 cup Castelvetrano olives, pitted
• 2 to 3 sprigs fresh thyme
1. Season the beef with the salt and pepper. Set aside.
2. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and cook for 5 minutes, or until it starts to brown and soften. Add the garlic and tomato paste and cook, stirring constantly, for another minute or two, until very fragrant.
3. Add the wine and cook until the liquid is reduced by half, which will take a few minutes.
4. Stir in the tomatoes and add the beef, orange slices, olives, and thyme sprigs. Turn the heat down to low and cook, partially covered, for 2 hours, or until the meat is very tender. Remove the orange slices and thyme sprigs before serving.
Slow Cooker Instructions: After completing Step 3, transfer the contents of the pot to a slow cooker. Add the tomatoes, beef, orange slices, olives, and thyme and cook on low for 8 to 10 hours, until the meat is very tender.
Pressure Cooker Instructions: After completing Step 3, transfer the contents of the pot to a pressure cooker. Drain the tomatoes well and add them to the pressure cooker along with the beef, orange slices, olives, and thyme. Secure the lid and cook at high pressure for 30 minutes. Allow the pressure to naturally release before opening the lid. Switch to the sauté function and cook for 10 to 12 minutes, until the sauce reduces and thickens a bit.
