Heat oil in a large heavy nonstick skillet over medium high heat. Saute beef 3-4 minutes per side or until golden brown. Add tarragon, tomatoes, orange zest & wine. Reduce heat to low, cover and stew 45-50 minutes or until meat is done. If stew becomes too thick, add a little water. Season with salt & pepper to taste. Stir in olives & sprinkle with parsley just before serving.
