NUTRITION

SERVINGS

INGREDIENTS

6 oz beef stew meat

0.5 tsp olive oil

0.5 cup pearl onions

1 medium carrot

1 cup cremini mushrooms

1 clove garlic

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup beef broth

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 sprig fresh rosemary

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

• 4

  Lower the heat to medium and add the pearl onions, sliced carrot, and halved mushrooms to the pot, sautéing for 5 minutes.

• 5

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

• 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 beef broth, thyme, and rosemary sprigs.

• 8

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

• 9

  Remove the herb sprigs before serving the stew warm in a shallow bowl.