- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 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
- 8
- 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 230°C (450°F). Heat oil in a Dutch oven over medium-high heat on stovetop. Brown all sides of the beef.
Step 2
Add potatoes, beans, mushrooms, carrots, onions, thyme, bay leaf and broth to the pot. Bring just to the boil, then remove from heat. Cover and place in oven to braise 15 min.
Step 3
Remove lid and continue braising in oven until potatoes are fork-tender, another 15 min. Add more broth to stew if needed. Discard thyme stems and bay leaf. Season to taste before serving.
Tip
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.
Nutritional 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
