Beef and vegetables braised in a broth .
Absolutely comforting during the cold Fall days.
- Finely chop the onion and mince the garlic. Cut the meat into large cubes.
- Heat the oil in a casserole dish or dutch oven over medium heat. Add the meat and brown thoroughly on each side until golden, 7-8 min total, then take the meat out of the pot and set it aside.
- Add the onion and garlic to the pot, then sauté 3-4 min until the onion is translucent. Stir in the cornstarch and cook 2 min with continuous stirring. Pour in the broth and water gradually, with stirring, then put the meat along with its juices back into the pot. Add the bay leaf and herbes de Provence. Season with salt and pepper. Cover and lower the heat to medium-low. Simmer 2 h, until the meat is tender.
- While the meat is cooking, prepare the vegetables: peel the carrots and rutabagas, then cut them into large pieces; cut the cabbage into large pieces; leave the potatoes whole. Add the vegetables to the pot and cook an additional 40 to 45 min, until the vegetables are cooked al dente. Adjust the seasoning.
- Serve the meat and vegetables including the cooking broth.
This dish can be made a few days ahead and reheated over moderate heat.
The broth may be served in a separate bowl, or it may be puréed with a few vegetables in a food processor then served as a thick soup.
Nutrition Facts Table
per 1 serving (400g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||3 ¾||servings|
|Grain Products :||¼||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¾||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Vitamin D
- Good source of :
- Copper, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K
- Excellent source of :
- Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||3|