Instructions: Mix flour, salt and pepper. Sprinkle one side of the beef steak with half of the flour mixture; pound in. Turn beef and pound in remaining flour mixture. Cut beef into 6 serving pieces. Heat oil in 10-inch skillet until hot. Cook beef in oil over medium-high heat, turning once, until brown

(about 10 minutes). Add wine, water and garlic. Heat to boiling. Reduce heat. Cover and simmer for 1 hour. Add olives, carrots, and onions. Cover and simmer until beef and carrots are tender (about 40 minutes). Sprinkle with parsley.

Makes 6 servings. Good served with buttered noodles and romaine salad.

Note: Beef Stew Provencale: Substitute 1 1/2 pounds beef boneless chuck, tip, or round roast for the steak. Cut beef into 1" cubes. Toss with flour mixture. Cook as directed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.