Provençal Beef Stew

  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.

chuck roast, flour, salt, pepper, olive oil, onion, garlic, red wine, readytoserve beef broth, tomatoes, new potato, zucchini, yellow squash, nicoise olives, fresh basil, parmesan cheese

Taken from www.food.com/recipe/proven-al-beef-stew-206623 (may not work)

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