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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side. | 2. Lightly coat beef with larger amount of flour mixture. | 3. 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. | 4. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. | 5. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. | 6. Stir in broth, tomatoes, herbes de Provence and reserved flour mixture. | 7. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender. | 8. Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender. | 9. Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through. | 10. Serve with parmesan cheese, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	2	lbs	boneless cut cut	1632.0037	0.0	173.8991	104.0856
purpose flour	1/3	cup		-	-	-	-
salt	3/4	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil	4	teaspoons	divided	159.12	0.0	0.0	18.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
red wine	1	cup		-	-	-	-
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584
tomato garlic	1	can	diced undrained	-	-	-	-
herbes de provence	1	tablespoon		-	-	-	-
new potato	1		cut	-	-	-	-
zucchini	2		cut	6.72	0.9952	0.8672	0.128
yellow squash	2		cut	-	-	-	-
nicoise olive	1/2	cup	pitted cut	-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.