𝗣𝗿𝗼𝘃𝗶𝗻𝗰𝗶𝗮𝗹 𝗯𝗲𝗲𝗳 𝘀𝘁𝗲𝘄



°1⁄3 cup all-purpose flour

°3/4 teaspoon salt

°1⁄2 teaspoon pepper

°2 pounds beef chuck shoulder roast, cut into 1-inch pieces

°4 tablespoons of olive oil, divided

°1 cup chopped onion

°1 tablespoon minced garlic

°1 cup dry red wine

°3 cups of ready-to-serve beef broth

°1 can (14½ ounces) garlic-chopped tomatoes, undrained

°1 tsp of herbs de Provence

°1 pound potatoes, cut into quarters

°2 small zucchini, cut lengthwise in half, then crosswise into ½-inch thick

°2 small yellow squash, cut lengthwise in half, then crosswise into 1⁄2-inch-thick slices

°1⁄2 cup nizoise olives, pitted and cut in half

°1/4 cup chopped fresh basil

°Grated parmesan cheese (optional)

* Methods 

Combine flour, salt and pepper. Reserve 1 tablespoon of the flour mixture. Cover the beef with a little of the remaining flour mixture.

Heat two teaspoons of oil in a stock pot over medium heat until hot.

Half of the brown beef. remove from broth. Repeat the process with the remaining 2 teaspoons of oil and the rest of the beef. Remove the meat from the pot.

Add onions and garlic to the pot. cook and stir 3 to 5 minutes or until onion softens. Adding wine; increase heat to medium. cook and stir 1 to 2 minutes or until browned pieces adhering to pan melt.

Add broth, tomatoes, Provence herbs, and reserved flour mixture. Return beef to pot; bring to a boil.

Reduce heat, cover tightly, and simmer 11 2 hours or until beef is tender with a fork.

Add the potatoes, zucchini and yellow squash to the pot. Continue to simmer for 15 minutes or until potatoes are tender. Add olives and basil. Cook, uncovered, for 2 to 3 minutes, or until the olives are heated through. Serve it with cheese as desired

Enjoy !

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