NUTRITION

SERVINGS

INGREDIENTS

4.75 oz lean beef stew meat

0.5 tsp olive oil

0.25 cup dry red wine

1 cup beef bone broth

0.5 cup sliced carrots

0.5 cup diced celery

0.5 cup diced onion

0.5 cup halved cremini mushrooms

1 tbsp tomato paste

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 leaf dried bay leaf

PREPARATION

• 1

  Pat the beef dry with paper towels and season 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 until a deep brown crust forms on all sides, then remove the meat and set it aside on a plate.

• 4

  Add the onion, carrots, and celery to the same pot, sautéing for 5 minutes until the vegetables begin to soften.

• 5

  Stir in the garlic, mushrooms, and tomato paste, cooking for another 2 minutes until the mixture is fragrant.

• 6

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

• 7

  Return the beef to the pot along with the bone broth, thyme sprig, and bay leaf.

• 8

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