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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
20 mins
Total Time
2 h
Serves
4-6

Ingredients

1 kg
boneless beef blade roast
30 ml
olive oil
To taste,
salt and pepper
2
yellow onions
3 clove(s)
garlic
750 ml
chicken broth
30 ml
dijon mustard
15 ml
tomato paste
5 ml
worcestershire sauce
8 sprig(s)
of thyme
1
rutabaga(s)
5
potato(es)
6
carrot(s)
1
green cabbage
100 g
green beans

Preparation

Step 1
Place the rack in the middle of the oven. Preheat the oven to 180°C (350°F).
Step 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.
Step 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.
Step 4
Add the rutabaga, potatoes, carrots, and cabbage, and cook for 40 more minutes.
Step 5
Add the green beans and continue cooking for 10 minutes or until vegetables reach desired tenderness.
Step 6
Adjust seasoning as needed. Accompany with crusty bread and serve.