Provençal Beef Stew Recipe

Name: Provençal Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless beef chuck roast, cut into 1-inch pieces or 2 lbs beef stew meat, cut into 1 inch pieces; 1/3 cup all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon pepper; 4 teaspoons olive oil, divided; 1 cup onion, chopped; 1 tablespoon garlic, minced; 1 cup dry red wine; 3 cups ready-to-serve beef broth; 1 (14 1/2 ounce) can tomatoes with garlic, diced, undrained; 1 tablespoon herbes de provence; 1 lb new potato, 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); 1/2 cup nicoise olives or 1/2 cup kalamata olive, pitted and cut in half; 1/4 cup fresh basil, chopped; grated parmesan cheese (optional)

Servings: persons

2 lbs boneless beef chuck roast, cut into 1-inch pieces or 2 lbs beef stew meat, cut into 1 inch pieces
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 cup onion, chopped
1 tablespoon garlic, minced
1 cup dry red wine
3 cups ready-to-serve beef broth
1 (14 1/2 ounce) can tomatoes with garlic, diced, undrained
1 tablespoon herbes de provence
1 lb new potato, 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)
1/2 cup nicoise olives or 1/2 cup kalamata olive, pitted and cut in half
1/4 cup fresh basil, chopped
grated parmesan cheese (optional)

1
Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
2
Lightly coat beef with larger amount of flour mixture.
3
Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
4
Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.
5
Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
6
Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.
7
Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
8
Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.
9
Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through.
10
Serve with parmesan cheese, if desired.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lbs boneless beef chuck roast, cut into 1-inch pieces or 2 lbs beef stew meat, cut into 1 inch pieces, 1/3 cup all-purpose flour, 3/4 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Provençal Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provençal Beef Stew

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