๐ฃ๐ฟ๐ผ๐๐ถ๐ป๐ฐ๐ถ๐ฎ๐น ๐ฏ๐ฒ๐ฒ๐ณ ๐๐๐ฒ๐
Beef stew, Provencal style! Slow-roasted with red wine, rosemary, thyme, and bay leaves until all the flavors combine, the beef is melt-in-your-mouth tender and insanely delicious!
Yield: 6
Materials
- 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 niรงoise olives pitted and cut in half
- 1/4 cup chopped fresh basil
- Grated Parmesan cheese optional
Instructions
- 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 half of the 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 11 โ2 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