PROVENÇAL BEEF STEW

Provencal Beef Stew -- A unique twist on classic stew, this dish features the flavors of herbs de Provence with potatoes, zucchini, squash and olives.
A unique twist on classic stew, this dish features the flavors of herbs de Provence with potatoes, zucchini, squash and olives.
 
  • Total Recipe Time: 2 to 2-1/4 hours
  • Makes 6 servings

INGREDIENTS

  1. 2 pounds beef Chuck Shoulder Roast boneless, cut into 1-inch pieces
  2. 1/3 cup all-purpose flour
  3. 3/4 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 4 teaspoons olive oil, divided
  6. 1 cup chopped onion
  7. 1 tablespoon minced garlic
  8. 1 cup dry red wine
  9. 3 cups ready-to-serve beef broth
  10. 1 can (14-1/2 ounces) diced tomatoes with garlic, undrained
  11. 1 tablespoon herbs de Provence
  12. 1 pound new potatoes, cut into quarters
  13. 2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch thick slices
  14. 2 small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch thick slices
  15. 1/2 cup niçoise olives, pitted and cut in half
  16. 1/4 cup chopped fresh basil
  17. Grated Parmesan cheese (optional)

INSTRUCTIONS FOR PROVENÇAL BEEF STEW

  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 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 1-1/2 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.

    Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
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