You are here: Home » Recipes » Provencal Beef Stew Provencal Beef Stew Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 25 mins Cook 100 mins Beef in wine and tomatoes, with a tangy bit of olive and a handful of basil. PrintEmail Stew often tastes better the next day because the flavors have time to blend and intensify, so make it a day or two ahead of time and reheat for an easy dinner. Ingredients 2 pounds boneless beef chuck shoulder roast, cut into 1-inch pieces1/3 cup all-purpose flour3/4 teaspoon salt1/2 teaspoon pepper4 teaspoons olive oil, divided1 cup chopped onion1 tablespoon minced garlic1 cup dry red wine3 cups ready-to-serve beef broth14 1/2 ounces can diced tomatoes with garlic, undrained1 tablespoon herbes de Provence1 pound new potatoes, cut into quarters2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch thick slices2 small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch thick slices1/2 cup niçoise olives, pitted and cut in half1/4 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 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. Adapted from The Healthy Beef Cookbook, by the National Cattlemen’s Beef Association and the American Dietetic Association (John Wiley and Sons, Inc., 2006).