Source: dLife

Herbes de Provence, nicoise olives, and capers gives this dish its country French accent.

Servings

1 lb Beef, bottom round roast, lean , cut into 1-inch cubes
1 tbsp olive oil
0.25 cup fresh chopped onion
1 cup fat free unsalted beef broth (or dry white wine)
0.25 oz herbes de provence , crushed (1 tsp)
0.25 tsp salt
0.25 tsp black pepper
2 cup cold water
4 small potatoes (new )
1 cup Onion, pearl , peeled
1 large tomato , peeled, cored, seeded, and chopped
10 pitted calamata olives (or nicoise (1/4 cup))
2 tbsp capers, drained
8 oz frozen haricots verts (or fresh, or small green beans trimmed into 3-inch lengths)
1 tbsp chopped parsley

1 In Dutch oven, heat oil over medium. Add half of beef and brown on all sides. Remove meat from pan using slotted spoon. Set aside.
2 Add remaining meat and chopped onion to drippings in pan. Cook 3 to 5 minutes or until meat is brown and onion is tender. Return all meat to Dutch oven.
3 Add broth to Dutch oven, stirring to scrape up browned bits from bottom of pan. Add herbes de Provence, salt, pepper, and the water.
4 Bring to boil and reduce heat. Simmer, covered, for 1-1/4 hours or until meat is nearly tender. Add potatoes and pearl onions.
5 Return to boil, then reduce heat. Simmer, covered, about 30 minutes or until meat and vegetables are tender. Stir in tomato, olives, and capers and heat through.
6 Meanwhile, in covered medium saucepan cook haricots verts in small amount of boiling water for 5 to 7 minutes or until tender. Drain.
7 To serve, spoon stew into soup bowls. Serve with haricots verts and garnish with parsley.