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Provincial beef stew

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Stew often tastes better the next day because the flavors have time to blend and intensify, so make it a day or two ahead of time and reheat for an easy dinner.

INGREDIENTS:

  • 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)

PREPARATION:

1. Combine flour, salt, and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.

2. Heat 2 teaspoons oil in stockpot over medium heat until hot.https://googleads.g.doubleclick.net/pagead/ads?client=ca-pub-1248482750325012&output=html&h=280&adk=1326523091&adf=886210780&pi=t.aa~a.3804452496~i.18~rp.4&w=723&fwrn=4&fwrnh=100&lmt=1648903414&num_ads=1&rafmt=1&armr=3&sem=mc&pwprc=8457515865&psa=1&ad_type=text_image&format=723×280&url=https%3A%2F%2Fwww.buzzposted.com%2F2021%2F07%2Fprovincial-beef-stew.html%3Ffbclid%3DIwAR1oOaD1buSkATu5rdNdQoHt4jUC_cSGYMcaZH3RGDWqrD1gxPJ-Tq_NVt0&host=ca-host-pub-1556223355139109&fwr=0&pra=3&rh=181&rw=723&rpe=1&resp_fmts=3&wgl=1&fa=27&adsid=ChAI8OifkgYQvq3K7L-V18ojEj0ASu3Y2-A8615dOVbE_ukwbrdZljAI5huofWM8sXGVhTXplse9bD3OUJgpDb04vmfgOuhEdHxeJWOE2dbt&uach=WyJXaW5kb3dzIiwiMTAuMC4wIiwieDg2IiwiIiwiOTkuMC40ODQ0LjgyIixbXSxudWxsLG51bGwsIjY0IixbWyIgTm90IEE7QnJhbmQiLCI5OS4wLjAuMCJdLFsiQ2hyb21pdW0iLCI5OS4wLjQ4NDQuODIiXSxbIkdvb2dsZSBDaHJvbWUiLCI5OS4wLjQ4NDQuODIiXV0sZmFsc2Vd&tt_state=W3siaXNzdWVyT3JpZ2luIjoiaHR0cHM6Ly9wYWdlYWQyLmdvb2dsZXN5bmRpY2F0aW9uLmNvbSIsInN0YXRlIjoyOSwiaGFzUmVkZW1wdGlvblJlY29yZCI6dHJ1ZX1d&dt=1648911966098&bpp=1&bdt=1176&idt=1&shv=r20220330&mjsv=m202203300101&ptt=9&saldr=aa&abxe=1&cookie=ID%3Db781d7ce60f64457-2256f9a16acd0095%3AT%3D1648909816%3ART%3D1648909816%3AS%3DALNI_MbGGFTVNduTuGs3ZCX0LIkwKPNT6Q&prev_fmts=0x0%2C1920x880%2C725x280%2C725x182&nras=3&correlator=6101779509032&frm=20&pv=1&ga_vid=1029120758.1648909819&ga_sid=1648911965&ga_hid=1919194953&ga_fc=1&u_tz=60&u_his=1&u_h=1080&u_w=1920&u_ah=1040&u_aw=1920&u_cd=24&u_sd=1&dmc=8&adx=423&ady=2717&biw=1903&bih=880&scr_x=0&scr_y=0&eid=44759875%2C44759926%2C44759837%2C44760474%2C31065342%2C31066008%2C21067496&oid=2&pvsid=3174383284901722&pem=346&tmod=1571304571&uas=0&nvt=1&ref=https%3A%2F%2Fl.facebook.com%2F&eae=0&fc=1408&brdim=0%2C0%2C0%2C0%2C1920%2C0%2C0%2C0%2C1920%2C880&vis=1&rsz=%7C%7Cs%7C&abl=NS&fu=128&bc=31&jar=2022-04-02-14&ifi=4&uci=a!4&btvi=2&fsb=1&xpc=KA8r9cMjWV&p=https%3A//www.buzzposted.com&dtd=7491

Brown half of the 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, 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.

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.

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