NUTRITION

SERVINGS

INGREDIENTS

5 oz beef stew meat

0.25 tbsp olive oil

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

0.5 cup cremini mushrooms

1 tbsp tomato paste

1.5 cups beef broth

2 tbsp all-purpose flour

0.25 tsp baking powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp water

PREPARATION

• 1

  Pat the beef stew meat dry and season with a pinch of the sea salt and black pepper.

• 2

  Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until browned on all sides, then remove and set aside.

• 3

  In the same pot, add chopped carrots, celery, onion, and mushrooms, sautéing until the onions are translucent and fragrant.

• 4

  Stir in the tomato paste and cook for 1 minute before pouring in the beef broth to deglaze the pan.

• 5

  Return the beef to the pot, bring to a boil, then reduce heat to low and simmer, covered, for 45-60 minutes until beef is tender.

• 6

  In a small bowl, whisk together the flour, baking powder, dried thyme, and the remaining sea salt.

• 7

  Add water to the flour mixture and stir gently until a soft dough forms.

• 8

  Drop small spoonfuls of the dough onto the surface of the simmering stew, cover tightly, and steam for 10-12 minutes until dumplings are fluffy and cooked through.