NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef stew meat

0 tbsp Olive oil

1 cup Cremini mushrooms

0.5 cup Carrots

0.5 cup Yellow onion

0.25 cup Pearl onions

1 clove Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef broth

0.25 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the beef stew meat 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 deeply browned on all sides.

• 3

  Remove the beef from the pot and set aside, then add the diced yellow onion, sliced carrots, and pearl onions to the same pot.

• 4

  Sauté the vegetables for 5 minutes until softened, then stir in the cremini mushrooms and minced garlic, cooking until the mushrooms are lightly browned.

• 5

  Stir in the tomato paste and cook for 1 minute to deepen the flavor profile.

• 6

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

• 7

  Return the seared beef to the pot and add the beef broth, dried thyme, and the bay leaf.

• 8

  Bring the liquid to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid.

• 9

  Simmer for 60 to 90 minutes, or until the beef is fork-tender and the sauce has reduced to a thick, glossy consistency.

• 10

  Remove the bay leaf and serve the stew warm in a shallow bowl.