Braised Beef and Vegetables

Name: Braised Beef and Vegetables
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6 serving(s)
Ingredients: 2.2 lb (1 kg) boneless beef blade roast, cubed; 2 tbsp (30 ml) olive oil; 2 onions, chopped; 1/2 cup (125 ml) red wine; 3 cups (750 ml) beef broth; 2 tbsp (30 ml) tomato paste; 2 tbsp bread crumbs; 8 medium potatoes, peeled and quartered; 4 carrots, peeled and diced; 4 stalks celery, thinly sliced

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Preparation 25 min
Cooking 2 h 30 min
Servings 6
Freezes Yes

Missing an ingredient? Improv class is in session and Ricardo is your substitute teacher. Anyone looking to balance a household food budget should make stews their best friend and improvise when fridge and pantry aren’t stocked with everything a recipe calls for. Stews are optimal for a couple of reasons: they stretch the flavours of inexpensive ingredients and extract the love out of cheaper, tougher cuts of meat. Our beef and vegetable stew is a winter classic, but you can also use this recipe as a blueprint.

Featured in RICARDO Magazine WINTER 2017

Nut-free
Lactose-free
Dairy-free
Egg-free

Braised Beef and Vegetables

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