NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef chuck

0.25 tbsp Extra virgin olive oil

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

1 clove Garlic

1 tbsp Tomato paste

2 tbsp Dry red wine

1 cup Beef bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 sprig Fresh rosemary

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until browned on all sides.

• 3

  Add the pearl onions, sliced carrots, and halved mushrooms to the pot, sautéing for 5 minutes until the vegetables begin to soften.

• 4

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

• 5

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

• 6

  Add the beef bone broth along with the thyme and rosemary sprigs, then bring the liquid to a gentle simmer.

• 7

  Cover the pot with a tight-fitting lid and reduce the heat to low, simmering for 75 minutes or until the beef is fork-tender.

• 8

  Remove the herb sprigs and stir in the fresh chopped parsley before serving the stew in a warm bowl.