NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef sirloin

0.25 tbsp Olive oil

0.5 cup Pearl onions

1 cup Carrots

1 cup Cremini mushrooms

2 cloves Garlic

1 tbsp Tomato paste

0.13 cup Dry red wine

1 cup Beef broth

1 tsp Fresh thyme

1 piece Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the beef sirloin 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 and sear the beef until a dark golden crust forms on all sides.

• 3

  Remove the beef from the pot and set aside, then add the pearl onions, sliced carrots, and halved mushrooms to the same pot.

• 4

  Sauté the vegetables for 5-7 minutes until they begin to soften and brown slightly.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.

• 6

  Pour in the dry 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, fresh thyme, and the bay leaf.

• 8

  Reduce the heat to low, cover with a tight-fitting lid, and simmer for 90 minutes or until the beef is fork-tender.

• 9

  Remove the bay leaf and serve the stew hot in shallow bowls.