Recipe by Brenda.
Adapted from the Wisconsin Beef Council.
Top Review by MarraMamba
Perfection. Perhaps the best beef stew I have ever had. lol pneuma and i must shop at the same place, i used fleur de sel too. I used the recipe Loof referenced to make my own herbes de provence, some fresh some dried, lavender and fennel and thyme and rosemary and so much more. Added a little bit more wine at the end because i wanted to have my perfect Recipe #30965 added to it. I have tried many a straight from france recipe for this stew but have to say, this is better
- 907.18 g boneless beef chuck roast, cut into 1-inch pieces or 907.18 g beef stew meat, cut into 1 inch pieces
- 78.07 ml all-purpose flour
- 3.69 ml salt
- 2.46 ml pepper
- 19.71 ml olive oil, divided
- 236.59 ml onion, chopped
- 14.79 ml garlic, minced
- 236.59 ml dry red wine
- 709.77 ml ready-to-serve beef broth
- 411.06 g can tomatoes with garlic, diced, undrained
- 14.79 ml herbes de provence
- 453.59 g 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)
- 118.29 ml nicoise olives or 118.29 ml kalamata olive, pitted and cut in half
- 59.14 ml fresh basil, chopped
- grated parmesan cheese (optional)
Directions See How It's Made
- Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
- Lightly coat beef with larger amount of flour mixture.
- 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.
- 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 1-1/2 hours or until beef is fork-tender.
- 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 parmesan cheese, if desired.