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Rustic Beef Stew Provençal with Olives and Zucchini
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 cup beef broth
  • 2 medium zucchini, sliced into half-moons
  • 1/2 cup pitted Kalamata olives, halved
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
  • Pour in the diced tomatoes and beef broth. Add the thyme, rosemary, salt, and pepper. Bring the mixture to a simmer.
  • Cover and cook for 15 minutes, stirring once or twice.
  • Add the zucchini slices and olives. Simmer uncovered for 10 more minutes until the zucchini is tender but still holds its shape.
  • Taste and adjust salt or pepper if needed before serving.

Notes

Simmer the zucchini only until just tender to keep some bite. Leftovers thicken nicely in the fridge and reheat well on the stove with a splash of broth. If you want less salt, rinse the olives first or reduce the added salt by half.
Course: Soup
Cuisine: French
Equipment: Large pot, Wooden spoon, Knife