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very easy
Prep Time
10 mins
Total Time
45 mins


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
whole pearl onions, peeled
5 sprigs
fresh thyme (or 1 tsp/5 mL dried)
bay leaf
2 cups
beef broth (approx.)
500 mL
salt and pepper to taste


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.


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.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe): 350g
13 g
Saturated Fat:
3 g
24 g
4 g
6 g
45 mg
17 g
430 mg
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