Preparation 15 min
Cooking 3 h
380 calories per serving
1/2 onions, finely chopped
1 clove garlic, minced
380 g blade pot roast, or rib roast, cut into large cubes
1 tbsp olive oil
1 tbsp all purpose flour
1-1/3 cup beef broth
1-1/3 cup water
1 bay leaf
1 tsp herbes de Provence
salt to taste
ground pepper to taste
1-1/2 carrots, cut into large chunks
1 rutabagas or turnip, cut into large chunks
2-3/4 cups Savoy or green cabbage, cut into large chunks
4 small potatoes, whole
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 minutes, then take the meat out of the pot and set it aside.
Add the onion and garlic to the pot, saute 3-4 minutes until the onion is translucent. Stir in the flour 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 hours, until the meat is tender.
While the meat is cooking, prepare the vegetables. Add the vegetables to the pot and cook an additional 40-45 minutes, until the vegetables are cooked al dente. Adjust the seasoning.