Harvest pot-au-feu

ingredient

• 30 mL (2 tablespoons) Compliments olive oil
• 675 g (1 1/2 lb) beef cubes
• 30 mL (2 tablespoons) flour
• 2 L (8 cups) beef stock
• 10 mL (2 teaspoons) dried thyme
• 1 bay leaf
• 6 carrots, cut in chunks
• 1 Spanish onion, cut in four
• 1 medium turnip, diced
• 1 medium cabbage, cut in four
• 8 white new potatoes
• 220 g (1/2 lb) green and wax beans
• Salt and pepper to taste

Preparation

1. In a heavy-bottomed Dutch oven, heat oil over high heat. Cook beef cubes for 4 to 5 minutes or until golden on all sides. Add flour and continue cooking for 2 minutes, stirring constantly.
2. Gradually pour in beef stock, continuing to stir. Add thyme and bay leaf. Cover and reduce heat to medium-low. Allow to simmer for 2 hours or until meat is tender.
3. Stir in carrots, onion, turnip, cabbage and potatoes, and cook for another 30 to 45 minutes or until vegetables are cooked but still slightly crisp. Add beans for the last 15 minutes of cooking. Season to taste and serve with Multigrain bread.