NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean beef stew meat

1 tsp Extra virgin olive oil

0.5 cup Frozen pearl onions

0.5 cup Sliced carrots

1 cup Halved cremini mushrooms

1 tbsp Tomato paste

0.25 cup Dry red wine

1 cup Low sodium beef broth

2 cloves Garlic

2 sprigs Fresh thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Remove the beef from the pot and add the pearl onions and carrots, sautéing until the onions begin to soften.

• 4

  Stir in the mushrooms, garlic, and tomato paste, cooking for two minutes until the paste darkens slightly.

• 5

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

• 6

  Return the beef to the pot along with the beef broth, thyme sprigs, and the bay leaf.

• 7

  Cover and simmer on low heat for 90 minutes until the beef is fork-tender and the sauce has reached a velvety consistency.