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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Adapted from the Wisconsin Beef Council. Ingredients:
2 lbs boneless beef chuck roast, cut into 1-inch pieces or 2 lbs beef stew meat, cut into 1 inch pieces |
1/3 cup all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon pepper |
4 teaspoons olive oil, divided |
1 cup onion, chopped |
1 tablespoon garlic, minced |
1 cup dry red wine |
3 cups ready-to-serve beef broth |
1 (14 1/2 ounce) can tomatoes with garlic, diced, undrained |
1 tablespoon herbes de provence |
1 lb new potato, 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 nicoise olives or 1/2 cup kalamata olive, pitted and cut in half |
1/4 cup fresh basil, chopped |
grated parmesan cheese (optional) |
Directions:
1. Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
2. Lightly coat beef with larger amount of flour mixture.
3. 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.
4. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.
5. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
6. Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.
7. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
8. Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.
9. Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through.
10. Serve with parmesan cheese, if desired.
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