Provincial beef stew

Stew often tastes better the next day because the flavors have time to blend and intensify, so make it a day or two ahead of time and reheat for an easy dinner.

Ingredients:

• 1⁄3 cup all-purpose flour
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 2 pounds boneless beef chuck shoulder pot roast, cut into 1-inch pieces
• 4 teaspoons olive oil, divided
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 cup dry red wine
• 3 cups ready-to-serve beef broth
• 1 can (141⁄2 ounces) diced tomatoes with garlic, undrained
• 1 tablespoon herbes de Provence
• 1 pound new potatoes, cut into quarters
• 2 small zucchini, cut lengthwise in half, then crosswise into 1⁄2-inch-thicks lices
• 2 small yellow squash, cut lengthwise in half, then crosswise into 1⁄2-inchthick slices
• 1⁄2 cup niçoise olives, pitted and cut in half
• 1⁄4 cup chopped fresh basil
• Grated Parmesan cheese (optional)

Instructions:

1. Combine flour, salt, and pepper.
2. Reserve 1 tablespoon flour mixture.
3. Lightly coat beef with the remaining flour mixture.
4. Heat 2 teaspoons oil in stockpot over medium heat until hot.

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