2 onions, finely chopped

2 tablespoons (30 ml) olive oil

2 kg bone-in beef blade roast

2 cloves garlic, finely chopped

2 teaspoons (10 ml) dried oregano

2 teaspoons (10 ml) dried thyme

1 bay leaf

3 cups (750 ml) beef broth

1 cup (250 ml) red wine

2 tablespoons (30 ml) tomato paste

3 stalks celery, cut into chunks

3 potatoes, peeled, cut into chunks

2 cups (500 ml) cubed pumpkin, peeled

5 carrots, peeled and cut into chunks

Salt and pepper

In a large pot, cook the onions in the oil. Add and brown the meat on both sides. Season with salt and pepper.

Add the garlic, oregano, thyme, bay leaf, broth, wine, and tomato paste. Cover and simmer gently for 2 hours or until tender. Remove the bones, break the meat into chunks and return to the pot.

Add the vegetables. Cover and simmer until the vegetables are tender, about 45 minutes. Adjust the seasoning.

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