NUTRITION

SERVINGS

INGREDIENTS

4 oz beef chuck

0.5 tbsp ghee

0.5 cup pearl onions

0.5 cup carrots

1 cup cremini mushrooms

1 clove garlic

1 tbsp tomato paste

0.5 cup beef bone broth

0.25 cup dry red wine

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh parsley

PREPARATION

• 1

  Pat the beef chuck 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 a deep brown crust forms on all sides.

• 3

  Remove the beef from the pot and set aside, then add the pearl onions, sliced carrots, and halved mushrooms to the remaining fat.

• 4

  Sauté the vegetables for 5 minutes until the onions are translucent and the mushrooms have released their moisture.

• 5

  Add the minced garlic and tomato paste to the pot, stirring constantly for 1 minute to toast the paste without burning the garlic.

• 6

  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.

• 7

  Stir in the beef bone broth and dried thyme, then return the seared beef and any accumulated juices back into the pot.

• 8

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

• 9

  Garnish the finished stew with chopped fresh parsley before serving.