NUTRITION

SERVINGS

INGREDIENTS

3.5 oz beef chuck

0.5 slice sugar-free bacon

0.5 cup carrots

0.5 cup pearl onions

0.5 cup cremini mushrooms

1 clove garlic

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup beef bone broth

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 leaf bay leaf

PREPARATION

• 1

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

• 2

  Pat the beef chuck dry with paper towels and season with sea salt and black pepper.

• 3

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

• 4

  Add the chopped bacon to the pot and cook until crisp, then stir in the carrots, pearl onions, and mushrooms.

• 5

  Sauté the vegetables for 5 minutes before adding the minced garlic and tomato paste, cooking for 1 minute until fragrant.

• 6

  Pour in the red wine to deglaze the pot, 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 bone broth, thyme sprig, and bay leaf.

• 8

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

• 9

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