2.2 lb (1 kg) boneless beef blade roast, fat removed, cubed

2 tbsp (30 ml) vegetable oil

2 onions, chopped

4 cups (1 litre) chicken broth

1 lb (450 g) whole white mushrooms

1 cup (200 g) wheat berries

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

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

In the same pot, soften the onion in the rendered fat. Add the reserved meat, broth, mushrooms and wheat berries. Bring to a boil. Cover and bake for 2 hours.

Remove from the oven. Uncover and continue cooking on the stovetop over medium heat for 20 minutes or until the sauce has reduced by half.

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