Provençal Beef Stew

• 2 hrs 15 min
• 6 SERVINGS
• 360 Cal
• 30 g Protein

Ingredients:

• 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast, cut into 1-inch pieces (about 2 pounds)
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 teaspoons olive oil, divided
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 cup dry red wine
• 3 cups beef broth
• 1 can (14-1/2 ounces) diced tomatoes with garlic, undrained
• 1 tablespoon herbs de Provence
• 1 pound new potatoes, cut into quarters
• 2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch thick slices
• 2 small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch thick slices
• 1/2 cup niçoise olives, pitted and halved
• 1/4 cup chopped fresh basil leaves
• Grated Parmesan cheese (optional)

Cooking:

1. Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef Cross Rib 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.
Cook's Tip: Herbs de Provence is a dried herb blend used in the cooking of southern France. Often sold in small clay crocks in supermarkets, it’s commonly a blend of basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.
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.
   
   Recipe adapted from the Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Cook's Tip: Niçoise olives are from the Provence region of France. Small, oval and purplish-brown in color, they are packed in olive oil and have a nutty, mellow flavor. Greek Kalamata olives may be substituted for niçoise olives.