Texas Beef Council's Provencal Beef Stew - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

Texas Beef Council's Provencal Beef Stew

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Texas Beef Council's Provencal Beef Stew

Ingredients

2 lbs. boneless beef chuck shoulder roast, cut into 1-inch pieces

1/3 cup flour

3/4 tsp. salt

1/2 tsp. pepper

4 tsp. olive oil, divided

1 cup chopped onion

1 Tbsp. minced garlic

1 cup dry red wine

3 cups ready-to-serve beef broth

1 can (14-1/2 oz.) diced tomatoes with garlic, undrained

1 Tbsp. herbes de Provence

1 lb. new potatoes, cut into quarters

2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch thick slices

2 small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch thick slices

1/2 cup niçoise olives, pitted and cut in half

1/4 cup chopped fresh basil

Grated Parmesan cheese (optional)

Instructions

Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.

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.

Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth, tomatoes, herbes de Provence and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.

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.

Nutritional Information

Nutrition information per serving: 358 calories; 11 g fat (3 g saturated fat; 6 g monounsaturated fat); 80 mg cholesterol; 1179 mg sodium; 31 g carbohydrate; 4.1 g fiber; 30 g protein; 4.4 mg niacin; 0.6 mg vitamin B6; 2.5 mcg vitamin B12; 6.0 mg iron; 28.9 mcg selenium; 7.3 mg zinc.

This recipe courtesy of The Healthy Beef Cookbook published by John Wiley & Sons, Inc.

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