1 Tablespoon olive oil
1-1/2 lbs. eye of round roast, trimmed and cut into 1 inch cubes
2 small fennel bulbs, thinly sliced
1 red bell pepper, chopped
1 large onion, sliced
1 garlic clove, minced
2 cups diagonally sliced carrots
1 cup water
2 Tablespoons tomato paste
1 teaspoon fennel seeds
3/4 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
3 orange rind strips
1 14.5 oz. can diced tomatoes (undrained)
1-1/2 cups gf Beef Stock
1/2 cup dry red wine