- 1⁄3 cup all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 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 (141⁄2 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 1⁄2-inch-thicks lices
- 2 small yellow squash, cut lengthwise in half, then crosswise into 1⁄2-inchthick slices
- 1⁄2 cup niçoise olives, pitted and cut in half
- 1⁄4 cup chopped fresh basil
- Grated Parmesan cheese (optional)
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 ⁄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.