Provencal Beef Stew
Ingredients
- 2 pounds boneless beef chuck shoulder roast cut into 1-inch pieces
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 teaspoon olive oil divided
- 1 cup onion chopped
- 1 tablespoon garlic minced
- 1 cup dry red wine
- 3 cup beef broth
- 1 can (14 1/2 oz) diced tomatoes with garlic undrained
- 1 tablespoon herbs de Provence
- 1 pound new potatoes cut into quarters
- 2 small zucchini cut lengthwise in half, then crosswise into 1/2-inch thick slic
- 2 small yellow squash cut lengthwise in half, then crosswise into 1/2-inch thick slic
- 1/2 cup nicoise olives pitted and cut in half
- 1/4 cup fresh basil chiffonade
- Parmesan cheese
Instructions
- 1. Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.
- 2. 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.
- 3. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth, tomatoes, herbes de Provence and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
- 4. Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender. Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through. Serve with cheese, if desired.
