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