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Level
very easy
Prep Time
10 min
Total Time
45 min
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.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe): 350g
Calories:
280
Fat:
13
Saturated Fat:
3
Carbs:
24
Fibre:
4
Sugar:
6
Cholesterol:
45 mg
Protein:
17
Sodium:
430 mg
Potassium:
0