NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef stew meat

1 tsp Olive oil

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

1 tbsp Tomato paste

0.25 cup Red wine

1 cup Beef broth

2 cloves Garlic

1 sprig Fresh thyme

1 piece Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Red potato

PREPARATION

• 1

  Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the beef stew meat until browned on all sides.

• 2

  Remove the beef from the pot and set aside, then add the pearl onions, sliced carrots, and halved mushrooms to the same pot.

• 3

  Sauté the vegetables for 5 minutes until they begin to soften, then stir in the minced garlic and tomato paste for one minute.

• 4

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

• 5

  Return the beef to the pot and add the beef broth, cubed red potatoes, fresh thyme, bay leaf, sea salt, and black pepper.

• 6

  Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 75 minutes until the beef is fork-tender and the sauce has thickened.