Beef and Vegetable Stew

Ingredients

• • 4 1/2 lb (2 kg) boneless beef blade roast, fat trimmed, cut into 1 1/2-inch (4 cm) cubes
  • 2 tbsp (30 ml) olive oil
  • 1 Spanish onion, chopped
  • 3 cloves garlic, chopped
  • 10 cups (2.5 litres) beef or chicken broth
  • 2 tbsp (30 ml) tomato paste
  • 1 tbsp (15 ml) Dijon mustard
  • 8 cups (1.4 kg) baby potatoes
  • 14 whole carrots, peeled
  • 1 small green cabbage, cut into thin wedges (8 cups)
  • 4 stalks celery, thinly sliced
  • 7 bay leaves
  • 3 1/2 tsp coarse pickling salt
  • Salt and pepper