NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Grass-fed beef chuck

0.25 tsp Extra virgin olive oil

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

2 cloves Garlic

1 tbsp Tomato paste

0.13 cup Dry red wine

0.5 cup Beef bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 leaf Bay leaf

PREPARATION

• 1

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

• 2

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until a deep golden 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 same pot.

• 4

  Sauté the vegetables for 5 minutes until they begin to soften, then stir in the minced garlic and tomato paste for 1 minute until fragrant.

• 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 seared beef to the pot along with the beef bone broth, thyme sprig, and bay leaf.

• 7

  Lower the heat to a gentle simmer, cover tightly, and cook for 60 to 90 minutes until the beef is tender and the sauce has reduced to a thick glaze.

• 8

  Discard the thyme sprig and bay leaf before serving the stew in a shallow bowl.