- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 2 h
- Serves
- 4-6
Ingredients
- 1
- boneless beef blade roast
- kg
- 30
- olive oil
- ml
- To taste,
- salt and pepper
- 2
- yellow onions
- 3
- garlic
- clove(s)
- 750
- chicken broth
- ml
- 30
- dijon mustard
- ml
- 15
- tomato paste
- ml
- 5
- worcestershire sauce
- ml
- 8
- of thyme
- sprig(s)
- 1
- rutabaga(s)
- 5
- potato(es)
- 6
- carrot(s)
- 1
- green cabbage
- 100
- green beans
- g
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.
