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:
- 1⁄3 cup all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 pounds boneless beef chuck shoulder pot roast, cut into 1-inch pieces
- 4 teaspoons olive oil, divided
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 cup dry red wine
- 3 cups ready-to-serve beef broth
- 1 can (141⁄2 ounces) diced tomatoes with garlic, undrained
- 1 tablespoon herbes de Provence
- 1 pound new potatoes, cut into quarters
- 2 small zucchini, cut lengthwise in half, then crosswise into 1⁄2-inch-thicks lices
- 2 small yellow squash, cut lengthwise in half, then crosswise into 1⁄2-inchthick slices
- 1⁄2 cup niçoise olives, pitted and cut in half
- 1⁄4 cup chopped fresh basil
- Grated Parmesan cheese (optional)
Instructions:
- Combine flour, salt, and pepper.
- Reserve 1 tablespoon flour mixture.
- Lightly coat beef with the remaining flour mixture.
- Heat 2 teaspoons oil in stockpot over medium heat until hot.
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