NUTRITION

SERVINGS

INGREDIENTS

4 oz beef stew meat

0.5 tsp extra virgin olive oil

0.5 cup pearl onions

2 medium carrots

1 cup cremini mushrooms

2 cloves garlic

1 tbsp tomato paste

0.25 cup dry red wine

1 cup beef broth

0.5 tsp dried thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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.

• 3

  Sear the beef in batches until deeply browned on all sides, then remove and set aside on a plate.

• 4

  In the same pot, add the pearl onions, sliced carrots, and halved mushrooms, sautéing for 5-7 minutes until the vegetables begin to soften.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

• 6

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

• 7

  Return the beef to the pot and add the beef broth, dried thyme, and the bay leaf.

• 8

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

• 9

  Remove the bay leaf and serve hot, garnished with freshly chopped parsley.