1 onion
1 orange
4 lb. beef chuck roast
Curry powder
Salt
Pepper
16 oz. can crushed tomatoes
1 tbsp. olive oil
5 sprigs parsley
1 bay leaf
1/4 c. chopped fresh parsley

Chop onion. Cut a strip of colored zest (orange peel) 1/2 inch wide. Sprinkle beef with salt, pepper and curry. Heat oil in a Dutch oven over medium heat and brown roast on all sides. Remove. Add onion and cook until soft about 5 minutes. Add orange peel, tomatoes, parsley sprigs, bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper or to taste.

Return meat to pot, cover and simmer over low heat until tender, about 2 1/2 hours. Remove orange peel and bay leaf. Sprinkle with chopped parsley.