Heat 2 teaspoons of the oil over medium-high heat. In batches, add meat and brown well on all sides, 4-5 minutes per batch. Remove from pan and set aside.1 tablespoon vegetable oil 1 1/2 cups finely chopped onion 1/4 cup chopped fresh sage leaves 1 cup dry red wine 2 cups beef stock 3 strips orange zest 1 teaspoon chopped fresh thyme leaves 1 bay leaf 3 lbs. beef chuck, 2 cups red new potatoes 1 28 oz can. crushed tomatoes
Add wine. Bring to boil and cook 2 minutes until the alcohol has burned off. Add stock, orange zest, remaining ingredients.
Bring mixture just to boil, add meat and meat juices, reduce heat, and simmer, covered, until meat is just tender, 1 1/2 hours.