- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 8 oz
- blade steak, cut in 1-in. (2.5-cm) cubes
- 250 g
- 2 cups
- mini potatoes
- 500 mL
- 2 cups
- whole green or yellow beans, trimmed
- 500 mL
- 1 cup
- shiitake mushrooms, stems discarded, sliced
- 250 mL
- 1 cup
- baby carrots
- 250 mL
- 7
- whole pearl onions, peeled
- 5 sprigs
- fresh thyme (or 1 tsp/5 mL dried)
- 1
- bay leaf
- 2 cups
- beef broth (approx.)
- 500 mL
- salt and pepper to taste
Directions
- Step 1
- Preheat oven to 450°F (230°C). Heat oil in a Dutch oven over medium-high heat on stove. Add beef and sear, do not disturb until it comes away easily from pan, 1 to 2 min. Brown all sides. Stir in potatoes, beans, mushrooms, carrots, onions, thyme and bay leaf. Add the broth. Bring just to the boil, then remove from heat. Cover and braise in preheated oven 15 min.
- Step 2
- Remove lid and continue to cook until potatoes are fork-tender, approx. another 15 min. (Add more broth if needed to prevent mixture from drying out.) Discard thyme stems and bay leaf before serving.
Tip
Freeze beef cubes up to 1 month. When ready to use, thaw in refrigerator to use in recipe as required.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe): 350g
- Calories:
- 280
- Fat:
- 13 g
- Saturated Fat:
- 3 g
- Carbs:
- 24 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Cholesterol:
- 45 mg
- Protein:
- 17 g
- Sodium:
- 430 mg
