Provincial beef stew

Stew typically tastes higher the subsequent day as a result of the flavors have time to mix and intensify, so make it a day or two forward of time and reheat for a simple dinner.


  • 1⁄3 cup all-purpose flour
  • 3⁄4 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 2 kilos boneless beef chuck shoulder pot roast, lower into 1-inch items
  • 4 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 cup dry crimson 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, lower into quarters
  • 2 small zucchini, lower lengthwise in half, then crosswise into 1⁄2-inch-thicks lices
  • 2 small yellow squash, lower lengthwise in half, then crosswise into 1⁄2-inchthick slices
  • 1⁄2 cup niçoise olives, pitted and lower in half
  • 1⁄4 cup chopped contemporary basil
  • Grated Parmesan cheese (non-compulsory)


1. Mix flour, salt, and pepper. Reserve 1 tablespoon flour combination. Calmly coat beef with remaining flour combination.

2. Warmth 2 teaspoons oil in stockpot over medium warmth till scorching.×280&!4&btvi=2&fsb=1&xpc=KA8r9cMjWV&p=https%3A//

Brown half of the beef; take away from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Take away beef from stockpot.


3. Add onion and garlic to stockpot; prepare dinner and stir 3 to five minutes or till onions are tender. Add wine; enhance warmth to medium-high. Cook dinner and stir 1 to 2 minutes or till browned bits connected to stockpot are dissolved. 

Stir in broth, tomatoes, herbes de Provence, and reserved flour combination. Return beef to stockpot; convey to a boil. 

Cut back warmth; cowl tightly and simmer 11 ⁄2 hours or till beef is fork-tender.

4. Add potatoes, zucchini, and yellow squash to stockpot; proceed simmering, lined, quarter-hour or till potatoes are tender. Add olives and basil; prepare dinner, uncovered, 2 to three minutes or till olives are heated by.

 Serve with cheese, if desired.

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