Provincial Beef Stew

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This Provincial Beef Stew combines tender chunks of beef with hearty vegetables and flavorful herbs for a comforting and satisfying dish.

Ingredients:

  • Meat:
    • 2 pounds boneless beef chuck shoulder pot roast, cut into 1-inch pieces
  • Dry Mix:
    • 1/3 cup all-purpose flour
    • 3/4 teaspoon salt
    • 1/2 teaspoon pepper
  • Cooking Basics:
    • 4 teaspoons olive oil, divided
    • 1 cup chopped onion
    • 1 tablespoon minced garlic
    • 3 cups ready-to-serve beef broth
    • 1 can (14.5 ounces) diced tomatoes with garlic, undrained
    • 1 tablespoon herbes de Provence
  • Vegetables:
    • 1 pound new potatoes, cut into quarters
    • 2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
    • 2 small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
  • Extras:
    • 1/2 cup niçoise olives, pitted and cut in half
    • 1/4 cup chopped fresh basil
    • Grated Parmesan cheese (optional)

Preparation Instructions:

  1. Coat the Beef:
    • Combine the flour, salt, and pepper in a bowl. Reserve 1 tablespoon of the flour mixture. Lightly coat the beef pieces with the remaining flour mixture.
  2. Sear the Beef:
    • Heat 2 teaspoons of olive oil in a large stockpot over medium heat until hot. Sear half of the beef until browned, then remove it from the pot. Repeat with the remaining beef using another 2 teaspoons of olive oil. Remove and set aside.
  3. Cook Aromatics:
    • Add the onion and garlic to the stockpot. Cook and stir for 3 to 5 minutes until the onions are tender.
  4. Build the Stew Base:
    • Stir in the beef broth, diced tomatoes, herbes de Provence, and the reserved 1 tablespoon of flour mixture. Mix well to combine. Return the seared beef to the pot, bring the mixture to a boil, and then reduce the heat to a simmer. Cover tightly and cook for 1 1/2 hours, or until the beef is fork-tender.
  5. Add Vegetables:
    • Add the potatoes, zucchini, and yellow squash to the pot. Continue simmering, covered, for an additional 15 minutes or until the potatoes are tender.
  6. Finish with Olives and Basil:
    • Stir in the niçoise olives and fresh basil. Cook uncovered for 2 to 3 minutes until heated through.
  7. Serve:
    • Ladle the stew into bowls and garnish with grated Parmesan cheese if desired. Serve hot with crusty bread or your favorite side dish.

Enjoy this wholesome Provincial Beef Stew for a hearty, flavorful meal perfect for any occasion!

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