Provençal Beef Stew

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Ingredients

2 pounds boneless beef chuck shoulder roast, 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 chopped onion

1 tablespoon minced garlic

1 cup dry red wine

3 cups ready-to-serve beef broth

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

1 tablespoon herbs de Provence

1 pound 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)

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