Provincial beef stew

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.


  • 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)


  1. Combine flour, salt, and pepper.
  2. Reserve 1 tablespoon flour mixture.
  3. Lightly coat beef with the remaining flour mixture.
  4. Heat 2 teaspoons oil in stockpot over medium heat until hot.

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