NUTRITION

SERVINGS

INGREDIENTS

6 oz beef chuck stew meat

0.5 tsp extra virgin olive oil

0.5 cup pearl onions

0.5 cup carrots

1 cup cremini mushrooms

1 tbsp tomato paste

2 tbsp dry red wine

1 cup low sodium beef broth

1 clove garlic

1 sprig fresh thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Add the beef to the pot and sear until a deep brown crust forms on all sides, then remove the beef and set aside.

• 4

  In the same pot, add the pearl onions, sliced carrots, and halved cremini 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 the mixture is fragrant and the paste darkens slightly.

• 6

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

• 7

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

• 8

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

• 9

  Discard the bay leaf and thyme sprig before serving the stew warm in a shallow bowl.