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Level
very easy
Prep Time
20 mins
Total Time
2 h 45 m
Serves
6

Ingredients

3 lb
boneless beef blade roast, cut into 6 pieces
1.4 kg
2 tbsp
olive oil
30 ml
1
onion, chopped
2
garlic cloves, chopped
2 tbsp
tomato paste
30 ml
6 cups
beef or chicken broth
1.5 litres
4
small red potatoes, halved
4
carrots, halved lengthwise
4
celery stalks, halved
2
bay leaves
1
small turnip, peeled and cut into 6 wedges
½
green cabbage, quartered

Directions

Step 1
With the rack in the middle position, preheat the oven to 325°F (165°C).
Step 2
In a large Dutch oven or ovenproof pot over medium-high heat, brown 2 to 3 pieces of meat at a time on each side in the oil. Season with salt and pepper. Set aside on plate.
Step 3
In the same pot, brown the onion and garlic in the beef cooking fat. Add the tomato paste and continue to cook for 1 minute. Deglaze with the broth. Return the meat to the pot and add the remaining ingredients. Cover and bake in the oven for 2 hours 30 minutes or until the meat is fork tender. Remove the bay leaves and adjust the seasoning.
Comfort Food

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