NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean beef stew meat

1 slice Center-cut bacon

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

0.25 tbsp Extra virgin olive oil

1 tbsp Tomato paste

0.5 cup Dry red wine

1 cup Beef bone broth

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 whole Bay leaf

PREPARATION

• 1

  Dice the bacon and cook in a large pot over medium heat until crisp, then remove and set aside.

• 2

  Season the beef with sea salt and black pepper, then sear in the same pot with olive oil until browned on all sides.

• 3

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

• 4

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

• 5

  Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom with a wooden spoon.

• 6

  Pour in the beef bone broth and return the cooked bacon, thyme sprig, and bay leaf to the pot.

• 7

  Cover and simmer on low for 90 minutes or until the beef is fork-tender and the sauce has reduced to a thick consistency.