Season beef generously with salt and pepper. In a large, heavy soup pot or dutch oven, heat oil over medium-high heat. Add beef and cook until browned. Remove the beef and set aside. Add onions and carrots in pan and cook until soft. Add tomato, garlic, paprika and orange zest. Cook for a few minutes, until tomato juice is slightly reduced. Add beef and broth. Bring stew to a boil, and then reduce to a simmer. Let stew cook for 1 hour covered, stirring occasionally. After one hour, add the olives, and cook an additional 45 min to 1 hour until beef is very tender. Add salt and pepper, to taste.
To serve, ladle stew into a large bowl and sprinkle with chopped parsley.
Pro tip: serve rustic, grilled garlic bread alongside beef stew.
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