Provençal Beef Stew

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 lbs boneless beef chuck roast, cut into 1-inch pieces or 2 lbs beef stew meat, cut into 1 inch pieces
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 teaspoons olive oil, divided
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 cup dry red wine
• 3 cups ready-to-serve beef broth
• 1 (14 1/2 ounce) can tomatoes with garlic, diced, undrained
• 1 tablespoon herbes de provence
• 1 lb new potato, cut into quarters
• 2 small zucchini (cut lengthwise in half, then crosswise into 1/2-inch thick slices)
• 2 small yellow squash (cut lengthwise in half, then crosswise into 1/2-inch thick slices)
• 1/2 cup nicoise olives or 1/2 cup kalamata olive, pitted and cut in half
• 1/4 cup fresh basil, chopped
• grated parmesan cheese (optional)

Recipe

• 1 combine flour, salt and pepper. reserve 1 tablespoon flour mixture and set side.
• 2 lightly coat beef with larger amount of flour mixture.
• 3 heat 2 teaspoons oil in stockpot over medium heat until hot. brown 1/2 of beef; remove from stockpot. repeat with remaining 2 teaspoons oil and remaining beef. remove beef from stockpot.
• 4 add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.
• 5 add wine; increase heat to medium-high. cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
• 6 stir in broth, tomatoes, herbes de provence and reserved flour mixture.
• 7 return beef to stockpot; bring to a boil. reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
• 8 add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.
• 9 add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through.
• 10 serve with parmesan cheese, if desired.