NUTRITION

SERVINGS

INGREDIENTS

3.5 oz beef chuck

0.25 tbsp extra virgin olive oil

0.5 slice bacon

1 cup cremini mushrooms

0.5 cup carrots

0.5 cup pearl onions

1 tbsp tomato paste

0.25 cup dry red wine

1 cup beef bone broth

1 clove garlic

0.25 tsp dried thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Pat the beef chuck dry with paper towels and season thoroughly with sea salt and black pepper.

• 2

  In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crisp, then remove the bacon bits and set aside.

• 3

  Add the olive oil to the pot and sear the beef cubes in a single layer until deeply browned on all sides, then remove and set aside.

• 4

  Add the halved mushrooms, sliced carrots, and pearl onions to the pot, sautéing until the onions are slightly translucent and the mushrooms have released their moisture.

• 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 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 and bacon to the pot, then pour in the beef bone broth and add the dried thyme and bay leaf.

• 8

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

• 9

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