Name: Provençal Beef Stew
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters ready-to-serve beef broth; 907 grams boneless beef chuck roast, cut into 1-inch pieces or 2 lbs beef stew meat, cut into 1 inch pieces; 411 grams tomatoes with garlic, diced, undrained; 237 milliliters dry red wine; 79 milliliters all-purpose flour; 59 milliliters fresh basil, chopped; 1 Tbsp garlic, minced; 1 Tbsp herbes de provence; 118 milliliters nicoise olives or 1/2 cup kalamata olive, pitted and cut in half; 454 grams new potato, cut into quarters; 4 teaspoons olive oil, divided; 237 milliliters onion, chopped; 1 teaspoons pepper; 1 teaspoons salt; 2 smalls yellow squash (cut lengthwise in half, then crosswise into 1/2-inch thick slices); 2 smalls zucchini (cut lengthwise in half, then crosswise into 1/2-inch thick slices)

Foodiez

Home

Recipes

Provençal Beef Stew

You can never have too many main course recipes, so give Provençal Beef Stew It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 2 hours.