NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean beef stew meat

0.5 tbsp Avocado oil

0.5 cup Pearl onions

1 cup Cremini mushrooms

1 medium Carrot

1 cup Beef bone broth

1 tbsp Tomato paste

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In the same pot, add the pearl onions, sliced carrots, and mushrooms, sautéing until the vegetables are slightly softened.

• 5

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

• 6

  Return the beef to the pot and pour in the beef bone broth, scraping the bottom to release the flavorful browned bits.

• 7

  Add the dried thyme, cover the pot, and reduce heat to low, simmering for 60 minutes until the beef is fork-tender.

• 8

  Remove the lid and simmer for an additional 10 minutes to thicken the sauce, then garnish with fresh parsley before serving.