NUTRITION

SERVINGS

INGREDIENTS

6 oz lean beef stew meat

1 tsp extra virgin olive oil

1 cup cremini mushrooms

0.5 cup pearl onions

0.5 cup carrots

1 clove garlic

0.5 cup beef bone broth

0.25 cup dry red wine

1 tbsp tomato paste

0.5 tsp dried thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the beef dry with a paper towel and season with sea salt and black pepper.

• 2

  Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the beef and sear until browned on all sides, then remove and set aside.

• 3

  In the same pot, add the mushrooms, pearl onions, and sliced carrots. Sauté for 5-7 minutes until the vegetables begin to soften and develop color.

• 4

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

• 5

  Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

• 6

  Add the beef bone broth, dried thyme, bay leaf, and the browned beef back into the pot.

• 7

  Bring the liquid to a gentle simmer, then cover and reduce heat to low. Cook for 60-90 minutes, or until the beef is fork-tender.

• 8

  Remove the bay leaf and garnish with freshly chopped parsley before serving.