Preparation 15 min
Cooking 3 h
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 white flour (all purpose
1 1/3 cup beef brot
1 1/3 cup water
1 bay leaf
1 tsp herbes de Provence
1 pinch salt [optiona
ground pepper to taste
1 1/2 carrots, cut into large chunks
1 rutabagas, or turnips , cut into large chunks
2 3/4 cups Savoy cabbage, or green , cut into large chunk
4 small potatoes, whole
Finely chop the onion and mince the garlic. Cut the meat into large cubes.
Heat the oil in a casserole dish or dutch oven over medium heat. Add the meat andbrown thoroughly on each side until golden, 7-8 min total, then take the meat out of the pot and set it aside.
Add the onion and garlic to the pot, then sauté 3-4 min until the onion is translucent. Stirin 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 h, until the meat is tender.
While the meat is cooking, prepare the vegetables: peel the carrots and rutabagas, then cut them into large pieces; cut the cabbage into large pieces; leave the potatoes whole. Add the vegetables to the pot and cook an additional 40 to 45 min, until the vegetables are cooked al dente. Adjust the seasoning.
Serve the meat and vegetables including the cooking broth.
This dish can be made a few days ahead and reheated over moderate heat.
The broth may be served in a separate bowl, or it may be puréed with a few vegetables in a food processor then served as a thick soup.