Recipe summary
Deliciously filling, you'll put this recipe on regular rotation.
Preparation time:
Cooking time:
Yield:
10
Ingredients
-
Beef blade roast (about 3 to 4 pounds)
-
3
tablespoons
flour (45 ml)
-
4
tablespoons
vegetable oil (60 ml)
-
1
onion, sliced
-
5
garlic cloves, minced
-
4
sprigs
of thyme
-
2
bay leaves
-
2
tablespoons
tomato paste (30 ml)
-
2
tablespoons
dijon mustard (30 ml)
-
1
cup
red wine, preferably French wine from Bordeaux (250 ml)
-
3
cups
beef stock or to cover (750 ml)
-
Coarse salt and freshly cracked black pepper, to taste
-
3
carrots, peeled and cut into large chunks
-
3
parsnips, peeled and cut into large chunks
-
6
small new potatoes, skin on
-
sprigs of fresh parsley for garnishing