NUTRITION

SERVINGS

INGREDIENTS

4 oz beef chuck

1 cup cremini mushrooms

0.5 cup carrots

0.5 cup pearl onions

2 clove garlic

0.5 tsp olive oil

1 tbsp tomato paste

0.25 cup dry red wine

1 cup beef broth

1 sprig fresh thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the beef chuck cubes completely dry with a paper towel and season them on all sides with the sea salt and black pepper.

• 2

  Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the beef in batches until a deep, golden-brown crust forms.

• 3

  Remove the beef from the pot and add the cremini mushrooms, sliced carrots, and pearl onions, sautéing until the vegetables are lightly browned.

• 4

  Stir in the minced garlic and tomato paste, cooking for one minute until the mixture is fragrant and the paste has darkened slightly.

• 5

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

• 6

  Return the seared beef to the pot along with the beef broth, fresh thyme sprig, and the whole bay leaf.

• 7

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

• 8

  Remove the thyme sprig and bay leaf before serving the stew in warm bowls.