Provençal Beef Stew - cooking recipe

Ingredients

2 lbs boneless beef chuck roast, cut into 1-inch pieces or 2 lbs beef stew meat, cut into 1 inch pieces
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 cup onion, chopped
1 tablespoon garlic, minced
1 cup dry red wine
3 cups ready-to-serve beef broth
1 (14 1/2 ounce) can tomatoes with garlic, diced, undrained
1 tablespoon herbes de provence
1 lb new potato, 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 nicoise olives or 1/2 cup kalamata olive, pitted and cut in half
1/4 cup fresh basil, chopped
grated parmesan cheese (optional)

Preparation

Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
Lightly coat beef with larger amount of 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 parmesan cheese, if desired.