INGREDIENTS:

1⁄3 cup all-purpose flour
3⁄4 teaspoon salt
1⁄2 teaspoon pepper
2 pounds boneless beef chuck shoulder pot roast, cut into 1-inch pieces
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 (141⁄2 ounces) diced tomatoes with garlic, undrained
1 tablespoon herbes de Provence
1 pound new potatoes, cut into quarters
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: