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

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

In an ovenproof pot or Dutch oven over high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.

In the same pot over medium heat, soften the onions in the remaining cooking fat.

Deglaze with the wine and broth. Return the meat to the pot. Add the tomato paste and bread crumbs. Bring to a boil.

Cover and bake for 1 hour and 30 minutes. Add the vegetables and continue cooking for 45 minutes or until the vegetables and meat are tender. Adjust the seasoning.

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