๐—ฃ๐—ฟ๐—ผ๐˜ƒ๐—ถ๐—ป๐—ฐ๐—ถ๐—ฎ๐—น ๐—ฏ๐—ฒ๐—ฒ๐—ณ ๐˜€๐˜๐—ฒ๐˜„

INGREDIENTS:
  • 1โ„3 cup all-purpose flour
  • 3โ„4 teaspoon salt
  • 1โ„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 (141โ„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 1โ„2-inch-thicks lices
  • 2 small yellow squash, cut lengthwise in half, then crosswise into 1โ„2-inchthick slices
  • 1โ„2 cup niรงoise olives, pitted and cut in half
  • 1โ„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.
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 โ„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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