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)
DIRECTIONS:
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. 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 …
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