1 Spanish onion, sliced

3 tablespoons (45 ml) olive oil

1 bone-in beef blade roast of about 3 1/2 lbs (1.75 kg)

4 cups (1 litre) beef broth

3 cloves garlic, finely chopped

2 tablespoons (30 ml) tomato paste

2 teaspoons (10 ml) dried oregano

1 teaspoon (5 ml) celery seed

4 carrots, peeled, cut into pieces

4 celery stalks, cut into pieces

1 small rutabaga, peeled, cut into pieces

1/2 rutabaga

4 potatoes, peeled, cut into pieces

Salt and pepper

In a saucepan, sauté the onion in the oil. Add and brown the meat on all sides. Season with salt and pepper.

Add the broth, garlic, tomato paste, oregano and celery seed. Cover and simmer gently until the meat is tender, about 2 hours.

If desired, remove the meat from the bone and return to pan. Add the vegetables. Cover and simmer until the vegetables are tender, about 30 minutes. Adjust the seasoning.

Serve with thick slices of country bread.

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