NUTRITION

SERVINGS

INGREDIENTS

6 oz beef stew meat

1 tsp ghee

1 cup cremini mushrooms

0.5 cup carrots

0.25 cup pearl onions

1 clove garlic

1 tbsp tomato paste

0.5 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

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 ghee 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; add the mushrooms, sliced carrots, and pearl onions to the same pot, sautéing until they begin to soften.

• 4

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

• 5

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

• 6

  Return the beef to the pot along with the beef bone broth and the fresh thyme sprig.

• 7

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