Slow-cooked beef and harvest vegetables
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  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2 hours 40 minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2 hours 40 minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Slow-cooked beef and harvest vegetables
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2 hours 40 minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2 hours 40 minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 1 kg boneless beef blade roast
  • 30 ml olive oil
  • To taste, salt and pepper
  • 2 yellow onions , quatered
  • 3 clove(s) garlic , finely chopped
  • 750 ml chicken broth
  • 30 ml dijon mustard
  • 15 ml tomato paste
  • 5 ml worcestershire sauce
  • 8 sprig(s) of thyme fresh
  • 1 rutabaga(s) (small), cut into 5-cm cubes
  • 5 potato(es) (white), halved
  • 6 carrot(s) , cut in 3
  • 1 green cabbage (small), cut into 6 pieces
  • 100 g green beans , trimmed
  • 1 kg boneless beef blade roast
  • 30 ml olive oil
  • To taste, salt and pepper
  • 2 yellow onions , quatered
  • 3 clove(s) garlic , finely chopped
  • 750 ml chicken broth
  • 30 ml dijon mustard
  • 15 ml tomato paste
  • 5 ml worcestershire sauce
  • 8 sprig(s) of thyme fresh
  • 1 rutabaga(s) (small), cut into 5-cm cubes
  • 5 potato(es) (white), halved
  • 6 carrot(s) , cut in 3
  • 1 green cabbage (small), cut into 6 pieces
  • 100 g green beans , trimmed
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Place the rack in the middle of the oven. Preheat the oven to 180°C (350°F).
  2. In an ovenproof Dutch oven, brown the meat in oil over medium-high heat. Season with salt and pepper. Set aside on a plate.
  3. In the same pot, brown the onion for about 3 minutes over medium-low heat. Add garlic and cook for 1 more minute. Return reserved meat to pot and add the broth, mustard, tomato paste, Worcestershire sauce, and thyme. Bring to a boil. Cover and cook in oven for 1 hour 50 minutes.
  4. Add the rutabaga, potatoes, carrots, and cabbage, and cook for 40 more minutes.
  5. Add the green beans and continue cooking for 10 minutes or until vegetables reach desired tenderness.
  6. Adjust seasoning as needed. Accompany with crusty bread and serve.