| Ingredients: |
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2 |
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pounds boneless beef chuck shoulder roast, cut into 1-inch pieces |
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1/3 |
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cup all-purpose flour |
| 3/4 |
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teaspoon salt |
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1/2 |
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teaspoon pepper |
| 4 |
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teaspoons olive oil, divided |
| 1 |
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cup chopped onion |
| 1 |
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tablespoon minced garlic |
| 1 |
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cup dry red wine |
| 3 |
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cups ready-to-serve beef brot |
| 1 |
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can (14-1/2 ounces) diced tomatoes with garlic, undrained |
| 1 |
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tablespoon herbes de Provence |
| 1 |
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pound new potatoes, cut into quarters |
| 2 |
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small zucchini, cut lengthwise in half, then crosswise into 1/2-inch thick slices |
| 2 |
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small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch thick slices |
| 1/2 |
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cup niçoise olives, pitted and cut in half |
| 1/4 |
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cup chopped fresh basil |
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Grated Parmesan cheese (optional) |
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Instructions: |
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1. |
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Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture. |
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2. |
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Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot. |
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3. |
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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 1-1/2 hours or until beef is fork-tender. |
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4. |
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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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Makes 6 servings. |
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Nutrition information per serving: 358 calories; 11 g fat (3 g saturated fat; 6 g monounsaturated fat); 80 mg cholesterol; 1179 mg sodium; 31 g carbohydrate; 4.1 g fiber; 30 g protein; 4.4 mg niacin; 0.6 mg vitamin B6; 2.5 mcg vitamin B12; 6.0 mg iron; 28.9 mcg selenium; 7.3 mg zinc.
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| Recipe from The Healthy Beef Cookboo |
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