Beef and vegetable stew

Servings : 4


  • 3 medium potatoes, peeled and cut in four
  • 3 carrots, peeled and cut in four lengthwise
  • 4 parsnips, peeled and cut in two lengthwise
  • 4 garlic cloves, chopped
  • 45 mL (3 Tbsp) oil
  • Salt and pepper, to taste
  • 1.2 kg (2.6 lbs) boneless blade roast
  • 500 mL (2 cups) CANTON™ Beef-Onion Broth
  • 45 mL (3 Tbsp) flour
  • 45 mL (3 Tbsp) butter


  • Spread potatoes, carrots, parsnips and garlic in the bottom of a crockpot.
  • In a skillet, heat oil. Generously season blade roast with salt and pepper, then sear 2 minutes per side until brown.
  • Place blade roast on top of vegetables in the crockpot, then add in broth. Make sure beef roast touches broth.
  • Cover and cook on low for 10 hours.
  • Removed cooked roast and vegetables from crockpot and transfer to a large plate; loosely tent with aluminium foil.
  • In a bowl, blend together flour and butter until smooth. Whisk into broth until well-blended.
  • Cook sauce for 15 more minutes. Pour over roast and vegetables.

Leave a Reply