NUTRITION

SERVINGS

INGREDIENTS

8 oz Lean beef stew meat

0.5 cup Pearl onions

0.5 cup Carrots

0.5 cup Cremini mushrooms

1 tsp Ghee

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 tsp Tomato paste

1 clove Garlic

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh parsley

PREPARATION

• 1

  Pat the beef stew meat dry with paper towels and season evenly with sea salt and black pepper.

• 2

  Heat the ghee 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; add the pearl onions, sliced carrots, and halved mushrooms to the remaining fat.

• 4

  Sauté the vegetables for 5 minutes until the onions are translucent and the mushrooms have released their moisture.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the mixture becomes fragrant.

• 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 bone broth and dried thyme, ensuring the liquid partially covers the meat.

• 8

  Bring to a boil, then reduce heat to low, cover tightly, and simmer for 75-90 minutes until the beef is fork-tender.

• 9

  Garnish with chopped fresh parsley before serving in a shallow bowl.