NUTRITION

SERVINGS

INGREDIENTS

6 oz lean beef stew meat

0.5 cup frozen pearl onions

0.5 cup carrots

1 cup cremini mushrooms

1 tsp extra virgin olive oil

1 tbsp tomato paste

0.5 cup beef bone broth

0.25 cup dry red wine

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 whole bay leaf

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.

• 3

  Add the beef to the pot in a single layer and sear until deeply browned on all sides, then remove the beef and set aside.

• 4

  In the same pot, add the pearl onions, sliced carrots, and halved mushrooms, sautéing for 5 minutes until the vegetables begin to soften.

• 5

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

• 6

  Pour in the red wine to deglaze the pan, 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 bone broth, thyme sprig, and bay leaf.

• 8

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

• 9

  Cook for 75 to 90 minutes, or until the beef is fork-tender and the sauce has thickened into a rich glaze.

• 10

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