NUTRITION

SERVINGS

INGREDIENTS

4 oz beef chuck

0.25 tbsp ghee

1 cup cremini mushrooms

0.5 cup carrots

0.5 cup yellow onion

2 cloves garlic

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the beef chunks thoroughly with the sea salt and black pepper.

• 2

  Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

• 3

  Sear the beef in the hot pot until a deep brown crust forms on all sides, then remove the meat and set it aside.

• 4

  In the same pot, add the onions, carrots, and mushrooms, sautéing until the vegetables soften and the mushrooms release their moisture.

• 5

  Stir in the minced garlic and tomato paste, cooking for one minute until the paste turns a deep brick red.

• 6

  Pour in the red wine to deglaze the pan, 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 bone broth, thyme sprig, and bay leaf.

• 8

  Lower the heat to a simmer, cover tightly, and cook for 90 minutes or until the beef is tender enough to break with a fork.

• 9

  Discard the bay leaf and thyme sprig before serving the stew in warm bowls.