Name: Classic stew
Prep time: 20 min
Cook time: 145 min
Total time: 165 min
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

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

Preparation

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.

Classic stew

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Ingredients

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