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Provencal Beef Stew Provencal Beef Stew


2 pounds boneless beef chuck shoulder roast, cut into 1-inch pieces
1/3 cup all-purpose flour
¾ teaspoon salt
½ teaspoon pepper
4 teaspoons olive oil, divided
1 cup onions, chopped
1 tablespoon garlic, minced
1 cup dry red wine
3 cups ready-to-serve beef broth
1 can (14 ½ounces) diced tomatoes with garlic, undrained
1 tablespoon herbes de Provence
1 pound new potatoes, cut into quarters
2 small zucchinis, cut lengthwise in half, then crosswise into ½-inch thick slices
2 small yellow squash, cut lengthwise in half and then crosswise into ½-inch-thick slices
½ cup niçoise olives, pitted and cut in half
¼ cup fresh basil, chopped

Grated Parmesan cheese (optional)


1. Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture. 2. Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef, and remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot. 3. Add onions and garlic to stockpot. Cook 3 to 5 minutes or until onions are tender. Add wine, and increase heat to medium-high. Cook 1 to 2 minutes or until browned bits attached to stockpot are dissolved, stirring in broth, tomatoes, herbes de Provence and reserved flour mixture. Return beef to stockpot, and bring to a boil. Reduce heat. Cover tightly, and simmer 1 ½ hours or until beef is fork-tender. 4. 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 cheese, if desired.