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Provençal Beef Stew

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“Adapted from the Wisconsin Beef Council.”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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