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    Eye of blade roast beef stew https://www.metro.ca/userfiles/image/recipes/bas-palette-legumes-3724.jpg PT25M PT3H00M PT3H25M
    In roasting pan, heat oil and brown onions. Brown the roast beef on each side.Preheat oven to 350°F (180°C).Garnish meat with Dijon mustard and garlic. Spread onion soup mix and tomato sauce over the meat.Add beef bouillon and water and roast for 2 1/2 - 3 hours.One hour into cooking time, turn roast to prevent it from drying out.Add water from time to time during cooking to make a broth.40 minutes before end of cooking time, add vegetables round the meat. Season to taste with salt and pepper.Serve with broth and vegetables.
    4
    3 105 5 1
    1 eye of blade roast beef 2 Tbsp. (30 mL) extra virgin olive oil 2 onion, coarsely chopped 2 Tbsp. (30 mL) Dijon mustard 4 garlic cloves, degermed ans sliced very thin 1 packet onion soup mix 1 cup (250 mL) basilic,tomato pasta sauce 10 oz (284 mL) beef bouillon (same amount of water) vegetables:potatoes, carrots, rutabagas, squashs,cut into chunks. salt and pepper to taste
    Eye of blade roast beef stew

    Eye of blade roast beef stew

    Rate this recipe
    105 Votes
    • Gluten-free
    • Lactose-free
    4
    servings
    0:25
    Preparation
    3:00
    COOKING
    3:25
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 1
      eye of blade roast beef
    • 2 Tbsp.
      (30 mL)
      extra virgin olive oil
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    • 2
      onion, coarsely chopped
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    • 2 Tbsp.
      (30 mL)
      Dijon mustard
    • 4
      garlic cloves, degermed ans sliced very thin
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    • 1
      packet onion soup mix
    • 1 cup
      (250 mL)
      basilic,tomato pasta sauce
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    • 10 oz
      (284 mL)
      beef bouillon (same amount of water)

    • vegetables:potatoes, carrots, rutabagas, squashs,cut into chunks.

    • salt and pepper to taste
    Imprimer ma sélection

    Preparation

    In roasting pan, heat oil and brown onions. Brown the roast beef on each side.

    Preheat oven to 350°F (180°C).

    Garnish meat with Dijon mustard and garlic. Spread onion soup mix and tomato sauce over the meat.

    Add beef bouillon and water and roast for 2 1/2 - 3 hours.One hour into cooking time, turn roast to prevent it from drying out.

    Add water from time to time during cooking to make a broth.

    40 minutes before end of cooking time, add vegetables round the meat. Season to taste with salt and pepper.

    Serve with broth and vegetables.

    Source : Metro

    Legal Notice

    Gluten-free recipes

    Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

    Lactose-free recipes

    Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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