2 small zucchini, cut lengthwise in half, then crosswise into 1⁄2-inch-thicks lices
2 small yellow squash, cut lengthwise in half, then crosswise into 1⁄2-inchthick slices
1⁄2 cup niçoise olives, pitted and cut in half
1⁄4 cup chopped fresh basil
Grated Parmesan cheese (optional)

PREPARATION:

1. Combine flour, salt, and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.
2. Heat 2 teaspoons oil in stockpot over medium heat until hot.
Brown half of the beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
3. 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 11 ⁄2 hours or until beef is fork-tender.

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