NUTRITION

SERVINGS

INGREDIENTS

8 oz Lean beef stew meat

0.5 tbsp Extra virgin olive oil

1 cup Cremini mushrooms

0.5 cup Carrots

0.25 cup Yellow onion

2 clove Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Low-sodium beef broth

1 sprig Fresh thyme

1 piece Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until deeply browned on all sides.

• 3

  Remove the beef from the pot and set aside, then add the sliced mushrooms, diced carrots, and chopped onions to the remaining fat.

• 4

  Sauté the vegetables for 5-7 minutes until they begin to soften and the mushrooms release their moisture.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and the paste turns a dark brick red.

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

• 8

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

• 9

  Discard the thyme sprig and bay leaf before ladling the stew into bowls to serve.