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)
- Combine flour, salt, and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.
- 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.
- 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 ⁄2 hours or until beef is fork-tender.
- 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