Provençal Beef Stew

Ingredients

• 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast, cut into 1-inch pieces (about 2 pounds)
• 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 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 halved
• 1/4 cup chopped fresh basil leaves
• Grated Parmesan cheese (optional)