NUTRITION

SERVINGS

INGREDIENTS

5.5 oz beef chuck

0.5 tsp olive oil

0.5 cup pearl onions

1 medium carrot

1 cup cremini mushrooms

2 cloves garlic

1 tbsp tomato paste

2 tbsp dry red wine

1 cup beef broth

1 sprig fresh thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the beef chuck dry with paper towels and season evenly with 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 cubes in the pot until a deep brown crust forms on all sides, then remove and set aside.

• 4

  In the same pot, add the pearl onions, sliced carrots, and halved mushrooms, sautéing for 5 minutes until slightly softened.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the mixture becomes 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, thyme sprig, and bay leaf.

• 8

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

• 9

  Remove the bay leaf and thyme sprig before serving the stew warm in a shallow bowl.