Provençal Beef Stew


Provençal Beef Stew

Provençal Beef Stew

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:


  • 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:


Cooking time:

2 Hour 15 Mint


  1. Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef Chuck Shoulder Roast pieces 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, 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.
  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 and..


*Courtesy of Beef It’s What’s For Dinner.

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