Okay, seriously? This dish is what I used to think of as beef stew but I hesitate to tell you that in case you had the same view of beef stew that I always did which was, meh. My butcher in Atlanta (Jim at Whole Foods East Cobb thank you very much!) gave me this recipe (so there’s your credit, Jim) and it’s awesome and, as usual with most things French, becomes even more awesomer the next day so make plenty.
I tend to serve this in a bowl with lots of crusty French bread but it’ll work on egg noodles just fine (might want to leave out the potatoes in that case). It’s not at all tricky or time intensive to make and I promise without reservation that you will LOVE it.
1/3 cup all purpose flour, 3/4 tsp salt, 1/2 tsp pepper, 2-lbs boneless beef chuck shoulder, cut into 1″ cubes, 4 tsps olive oil, 1 cup chopped onion, 1 TB chopped garlic, 1 cup dry red wine, 3 cups beef broth, 1 can (14-1/2 oz) diced tomatoes with garlic,undrained; 1 TB herbes de Provence, 1 pound new potatoes, quartered, 10 baby carrots, 1/2 cup Niçoise olives, pitted and cut in half (or Kalamata work fine too), 1/2 cup chopped fresh basil, grated Parmesan cheese.
Combine flour salt and pepper. Reserve 1 tablespoon of flour mixture. Lightly coat beef with remaining mixture.
Heat 2 tsps olive oil in stockpot over medium heat until hot. Brown half the beef and remove from stockpot. Repeat with remaining oil and beef and remove.
Add onions and garlic to stockpot; cook 3 to 5 minutes until onions are tender. Add wine, increase hear to medium high. Cook and stir for 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 boil. Reduce heat, cover tightly and simmer 1-1/2 hours or until beef is fork tender.
Add potatoes and carrots to stockpot; continue simmering, covered, 15 to 30 minutes or until potatoes are tender. Add olives and basil; cook uncovered 2 to 3 minutes. Serve with cheese if desired.
You. Will. Love. It.