NUTRITION

SERVINGS

INGREDIENTS

4 oz beef stew meat

0.5 tsp olive oil

0.5 cup yellow onion

1 cup carrots

1 cup celery

2 cloves garlic

1 tbsp tomato paste

0.25 cup dry red wine

1 cup beef broth

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the beef cubes with sea salt and black pepper, then sear in the hot oil until browned on all sides.

• 3

  Remove the beef from the pot and set aside; add the diced onion, sliced carrots, and celery to the same pot.

• 4

  Sauté the vegetables for 5-7 minutes until they begin to soften and the onions become translucent.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until highly fragrant.

• 6

  Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

• 7

  Return the beef to the pot and add the beef broth and dried thyme.

• 8

  Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 90 minutes or until the beef is fork-tender.