French-Style Beef Stew



  1. In a Dutch oven heat oil.
  2. Add beef cubes and onion, half at a time and cook and stir until beef is brown.
  3. Drain fat.
  4. Return all beef to Dutch oven.
  5. Add wine to Dutch oven and cook and stir over medium heat, scraping up browned bits in bottom of Dutch oven.
  6. Add the water, herbes de Provence, salt, and pepper and simmer, covered, 1 1/4 hours.
  7. Add carrots, potatoes, and onions.
  8. Return to boiling, reduce heat and simmer, covered, 30 minutes.
  9. Stir in tomato, olives, and capers.
  10. Heat through.
  11. Place haricots verts in shallow soup bowls.
  12. Top with stew.
  13. Sprinkle each serving with parsley.