INGREDIENTS
3
lbs Beef chuck
1
Fennel (12 ounces), bulb
1
Mashed potatoes
1
sprig Rosemary
6
Shallots, thinly sliced (2 cups)
1 can
Tomatoes, whole
1 cup
Green olives, pitted
1
Kosher salt and freshly ground pepper
2 tbsp
Olive oil, extra-virgin
1/2 cup
Red wine, dry
2 strips orange zest (each 1 inch by 3 inches), plus orange wedges for serving