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1
Preheat the oven to 450F.
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2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
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3
Peel the onions, if using fresh, and drop them into the pot with the potatoes.
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4
Mix and lightly season with salt and pepper.
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5
Add the meat and again season with salt and pepper.
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6
In a small bowl, whisk together the tomato paste, broth, and Worcestershire sauce until fully incorporated.
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7
Pour half of the mixture over the meat.
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8
Add layers of carrots, green beans, and mushrooms and pour in the rest of the sauce.
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9
Cover and bake for 48 minutes for medium/well-done meat and crunchy vegetables, 53 minutes for more well-done meat and softer vegetables, or until the aroma of a fully cooked meal escapes the oven.
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10
Serve immediately.
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11
Rub the meat with crushed red pepper flakes and white pepper before arranging it in the pot.
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12
Add 1 tablespoon prepared horseradish and 1 tablespoon Dijon mustard to the broth mixture.
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13
Omit the Worcestershire sauce and instead add 1/2 teaspoon each of dried marjoram and dried thyme.
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14
Leave out the entire broth mixture and instead place 3 or 4 sprigs of fresh rosemary in the pot.
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15
Be sure to remove the sprigs before serving.
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16
Calories: 663
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17
Protein: 36g
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18
Carbohydrates: 55g
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19
Fat: 32g
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20
Cholesterol: 117mg
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21
Sodium: 302mg
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22
Fiber: 9g
