Preheat oven to 325°F.

Heat olive oil and butter in a dutch oven over medium-high heat.

Pat beef cubes dry and season with salt and pepper.

Toss beef in flour, shaking off the excess.

Brown beef in batches, then remove to a plate.

Reduce heat to medium, add shallots, carrots, celery, and garlic to the pot.

Cook until softened and lightly browned, stirring to deglaze the pan.

Season with salt and pepper.

Add white wine, chicken stock, and tomatoes to the pot, stirring to combine.

Add olives, thyme sprigs, parsley sprigs, orange zest, and bay leaf.

Bring to a boil, then reduce heat and add beef back to the pot along with any accumulated juices.

Bring to a simmer.

Cover and braise in the oven for 1 1/2 to 2 1/2 hours, or until the beef is very tender. Check liquid levels periodically, adding more stock or water if needed.

Remove bay leaf, parsley, and thyme stems from the stew.

Check seasoning and adjust as needed.

Combine parsley, minced garlic, and lemon zest for the gremolata.