Provençal Beef Stew

• From: National Cattleman's Beef Association

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 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 (14-1/2 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 thick slices

• 2 small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch thick slices

• 1/2 cup nicoise olives, pitted and cut in half

• 1/4 cup chopped fresh basil

• Grated Parmesan cheese (optional)

Directions

• Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining 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 cheese, if desired.