NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean beef stew meat

1 tsp Ghee

1 cup Cremini mushrooms

0.5 cup Carrots

0.5 cup Pearl onions

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 sprig Fresh thyme

1 leaf Dried bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Pat the beef chunks dry with a paper towel 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.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Return the beef to the pot and add the beef bone broth, fresh thyme, and bay leaf.

• 8

  Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid and reduce heat to low.

• 9

  Braise for 60 to 90 minutes, or until the beef is fork-tender and the sauce has reduced to a thick, glossy consistency.