𝗣𝗿𝗼𝘃𝗶𝗻𝗰𝗶𝗮𝗹 𝗯𝗲𝗲𝗳 𝘀𝘁𝗲𝘄

𝗣𝗿𝗼𝘃𝗶𝗻𝗰𝗶𝗮𝗹 𝗯𝗲𝗲𝗳 𝘀𝘁𝗲𝘄

Ingredients:

• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds boneless beef shoulder roast, cut into 1-inch pieces
• 4 teaspoons olive oil, chopped
• 1 cup onion
• 1 tablespoon minced garlic
• 1 cup dry red wine
• 3 cups ready-to-eat beef broth
• 1 can (14 1/2 ounces) tomatoes with garlic, undrained
• 1 tablespoon herbs de Provence
• New potatoes 1 pound,
• 2 small zucchini, cut in half lengthwise and crosswise into 1/2-inch thick slices.
• 2 small yellow squash, cut in half lengthwise and crosswise into 1/2-inch thick slices.
• Niçoise 1/2 cup olives, pitted and cut in half
• 1/4 cup chopped fresh basil
• Grated Parmesan cheese (optional)

𝗣𝗿𝗼𝘃𝗶𝗻𝗰𝗶𝗮𝗹 𝗯𝗲𝗲𝗳 𝘀𝘁𝗲𝘄

Preparation:

1. Mix flour, salt, and pepper. Masu. Set aside 1 tablespoon of the flour mixture. Lightly coat beef with remaining flour mixture.
2． Add 2 teaspoons of oil to a soup pot and heat over medium heat.
Brown half the beef. Remove from soup pot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from soup pot.
3. Add onions and garlic to the pot. Saute for 3-5 minutes until onions are soft. Add wine. Increase heat to medium-high. Cook and stir for 1 to 2 minutes or until any brown bits stuck to the stockpot dissolve.
Add soup, tomatoes, herbs de Provence, and reserved flour mixture and mix. Return beef to pot. Bring to a boil.
Reduce fever. Cover tightly and simmer until beef is fork-tender, 11 1/2 hours.
4. Add the potatoes, zucchini, and yellow squash to the soup pot. Cover and simmer for another 15 minutes or until potatoes are tender. Add olives and basil. Cook uncovered for 2 to 3 minutes or until olives are cooked through. Serve with cheese if you like.