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. ---------------------------------------------------------------------------
Nutrition
Ingredients
