INGREDIENTS:
โข 1โ3 cup all-purpose flour
โข 3โ4 teaspoon salt
โข 1โ2 teaspoon pepper
โข 2 pounds boneless beef chuck shoulder pot roast, cut into 1-inch pieces
โข 4 teaspoons olive oil, divided
โข 1 cup chopped onion
โข 1 tablespoon minced garlic
โข 1 cup dry red wine
โข 3 cups ready-to-serve beef broth
โข 1 can (141โ2 ounces) diced tomatoes with garlic, undrained
โข 1 tablespoon herbes de Provence
โข 1 pound new potatoes, cut into quarters
โข 2 small zucchini, cut lengthwise in half, then crosswise into 1โ2-inch-thicks lices
โข 2 small yellow squash, cut lengthwise in half, then crosswise into 1โ2-inchthick slices
โข 1โ2 cup niรงoise olives, pitted and cut in half
โข 1โ4 cup chopped fresh basil
โข Grated Parmesan cheese (optional)
PREPARATION:
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 the 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 11 โ2 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.
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