Beef and Vegetable Stew

Directions

1. Combine flour, salt, and pepper. Reserve 1 tablespoon of the mixture. Lightly coat the beef with the remaining flour mixture.
2. Heat 2 teaspoons olive oil in a stockpot over medium heat until hot. Brown half of the beef; remove from the stockpot. Repeat with remaining oil and beef; remove beef.
3. Add onion and garlic to the stockpot; cook and stir 3–5 minutes until onions are tender. Add wine and increase heat to medium-high. Cook 1–2 minutes until browned bits dissolve.
4. Stir in beef broth, diced tomatoes, herbes de Provence, and reserved flour mixture. Return beef to the stockpot and bring to a boil.
5. Reduce heat, cover tightly, and simmer 1½ hours, or until beef is fork-tender.
6. Add potatoes, zucchini, and yellow squash; continue simmering, covered, 15 minutes, or until potatoes are tender.
7. Stir in olives and basil; cook uncovered 2–3 minutes until heated through. Serve with grated Parmesan cheese, if desired.

Recipe Details

Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 10 minutes
Servings: 6
Difficulty: Medium

Variations & Substitutions

• Substitute fresh thyme or rosemary for herbes de Provence.
• Use sweet potatoes instead of new potatoes for a sweeter flavor.
• Swap Niçoise olives with Kalamata olives for a slightly different taste.
• Add carrots or bell peppers for extra color and nutrition.

Serving Suggestions