NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Lean beef stew meat

1 tsp Extra virgin olive oil

0.5 cup Pearl onions

2 cloves Garlic

0.5 cup Carrots

1 cup Cremini mushrooms

1 tbsp Tomato paste

0.25 cup Dry red wine

1 cup Beef bone broth

1 sprig Fresh thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the beef with sea salt and black pepper.

• 2

  Heat the 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 the pearl onions, sliced carrots, and halved mushrooms, sautéing until the vegetables are lightly browned and fragrant.

• 4

  Stir in the minced garlic and tomato paste, cooking for one minute to deepen the flavor.

• 5

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

• 6

  Return the beef to the pot and add the bone broth, fresh thyme, and bay leaf.

• 7

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

• 8

  Discard the thyme sprig and bay leaf before serving the stew warm.