𝗣𝗿𝗼𝘃𝗶𝗻𝗰𝗶𝗮𝗹 𝗯𝗲𝗲𝗳 𝘀𝘁𝗲𝘄

 

 

 

 

INGREDIENTS:

 

1⁄3 cup all-purpose flour

3⁄4 teaspoon salt

1⁄2 teaspoon pepper

2 pounds boneless beef chuck shoulder pot roast, cut into 1-inch pieces

4 teaspoons olive oil, divided

1 cup chopped onion

1 tablespoon minced garlic

1 cup dry red wine

3 cups ready-to-serve beef broth

1 can (141⁄2 ounces) diced tomatoes with garlic, undrained

1 tablespoon herbes de Provence

1 pound new potatoes, cut into quarters

2 small zucchini, cut lengthwise in half, then crosswise into 1⁄2-inch-thicks lices

2 small yellow squash, cut lengthwise in half, then crosswise into 1⁄2-inchthick slices

1⁄2 cup niçoise olives, pitted and cut in half

1⁄4 cup chopped fresh basil

Grated Parmesan cheese (optional)

 

PREPARATION:

 

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 half of the 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 11 ⁄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.