NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean beef stew meat

1 tsp Extra virgin olive oil

1 cup Cremini mushrooms

0.5 cup Carrots

0.5 cup Pearl onions

2 cloves Garlic

0.5 cup Low-sodium beef broth

0.25 cup Dry red wine

1 tsp Tomato paste

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 leaf Bay leaf

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

  Add the beef to the pot and sear until deeply browned on all sides, then remove the meat and set aside.

• 4

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

• 5

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

• 6

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

• 7

  Add the beef broth, fresh thyme, and bay leaf, then return the beef and any accumulated juices to the pot.

• 8

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

• 9

  Remove the thyme sprig and bay leaf before serving warm in a shallow bowl.