NUTRITION

SERVINGS

INGREDIENTS

6 oz beef stew meat

1 tsp olive oil

0.25 cup dry red wine

0.75 cup beef broth

0.5 cup carrots

0.5 cup yellow onion

0.25 cup celery

1 clove garlic

1 tsp tomato paste

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the beef chunks evenly with the sea salt and black pepper.

• 2

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Sear the beef in the hot oil until a deep brown crust forms on all sides, then remove the meat and set aside.

• 4

  Add the chopped onion, carrots, and celery to the same pot and sauté until the vegetables begin to soften.

• 5

  Stir in the minced garlic and tomato paste, cooking for about one minute until fragrant.

• 6

  Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

• 7

  Return the beef to the pot and add the beef broth, thyme, and rosemary sprigs.

• 8

  Cover the pot tightly and simmer on low heat for 90 minutes, or until the beef is fork-tender and the sauce has thickened.