A unique twist on classic stew, this dish features the flavors of herbs de Provence with potatoes, zucchini, squash and olives. Try this classic stew with a different twist:
Provençal Beef Stew
Provençal Beef Stew
INGREDIENTS
- 1 beef Chuck Shoulder Roast Boneless
- 1/3 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 teaspoons olive oil
- 1 cup onion
- 1 tablespoon garlic
- 1 cup dry red wine
- 3 cups beef broth
- 1 can diced tomatoes with garlic
- 1 tablespoon herbs de Provence
- 450 gr. new potatoes, cut into quarters
- 2 small zucchini
- 2 small yellow squash
- 1/2 cup olives
- 1/4 cup fresh basil leaves
- Grated Parmesan cheese (optional)
No. Servings:
6
Cooking time:
2 Hour 15 Mint
INSTRUCTIONS
- Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef Chuck Shoulder Roast pieces with remaining flour mixture.
- 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.
- 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, herbs 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 and..
Enjoy!
*Courtesy of Beef It’s What’s For Dinner.
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