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Beef and Tomato Stew

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

1/2

roast cut into 4-inch pieces 1 1/2 pounds chuck

10

shallots

1

Bay leaf

3 cups

Tomatoes, Whole Roasted

1 tbsp

Tomato paste

1 tbsp

All-purpose flour

1

Salt and ground pepper, Coarse

2 tbsp

Olive oil

2

Wide strips orange zest