Beef and Vegetable Stew

Beef and Vegetable Stew

Introduction

This Beef and Vegetable Stew is a hearty, comforting meal perfect for family dinners or a cozy night in. Tender chunks of beef are simmered in a flavorful broth with red wine, aromatic herbs, and seasonal vegetables. The addition of fresh basil and Niçoise olives gives it a Mediterranean twist, while optional Parmesan cheese adds a savory finish. Each spoonful is rich, satisfying, and full of depth, making it a perfect dish to enjoy with crusty bread or over rice.

Ingredients

• ⅓ cup all-purpose flour (40 g)
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 2 pounds boneless beef chuck shoulder pot roast, cut into 1-inch pieces (900 g)
• 4 teaspoons olive oil, divided (20 ml)
• 1 cup chopped onion (150 g)
• 1 tablespoon minced garlic (15 g)
• 1 cup dry red wine (240 ml)
• 3 cups ready-to-serve beef broth (720 ml)
• 1 can (14½ ounces / 411 g) diced tomatoes with garlic, undrained
• 1 tablespoon herbes de Provence
• 1 pound new potatoes, cut into quarters (450 g)
• 2 small zucchini, cut lengthwise in half, then crosswise into ½-inch slices
• 2 small yellow squash, cut lengthwise in half, then crosswise into ½-inch slices
• ½ cup Niçoise olives, pitted and cut in half (75 g)
• ¼ cup chopped fresh basil (15 g)
• Grated Parmesan cheese (optional)

Directions