Provençal Beef Stew

Directions

1. 1
   Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
2. 2
   Lightly coat beef with larger amount of flour mixture.
3. 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. 4
   Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.
5. 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. 6
   Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.
7. 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. 8
   Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.
9. 9
   Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through.
10. 10
    Serve with parmesan cheese, if desired.