1 1/2 lb (675 g) stewing beef (boneless blade roast), cut into 4 pieces

1 onion, cut in half

3 tablespoons (45 ml) olive oil

2 cups (500 ml) carrot juice

4 cloves garlic, chopped

1 stalk celery, cut into 3 or 4 pieces

1 bay leaf

6 carrots, cut into 1/2-inch (1-cm) slices

2 leeks, white parts only, cut into 1-inch (2.5-cm) lengths

2 tablespoons (30 ml) chopped flat-leaf parsley

Salt and pepper

With the rack in the middle position, preheat the oven to 180°C (350°F).

Season the meat with salt and pepper.

In a Dutch oven over medium-high heat, brown both sides of the meat and the cut sides of the onion in the oil. Add the carrot juice, garlic, celery and bay leaf.

Bring to a boil. Cover, transfer to the oven and bake for 2 hours.

Add the carrots and leeks and continue baking, uncovered, until the vegetables are tender, about 40 minutes. Adjust the seasoning.

Bring the Dutch oven to the table and serve family-style with potatoes or long-grain rice. Sprinkle each serving with parsley.

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