NUTRITION

SERVINGS

INGREDIENTS

6 oz beef stew meat

0.5 tbsp olive oil

1 cup cremini mushrooms

0.5 cup carrots

0.5 cup yellow onion

0.25 cup dry red wine

0.5 cup beef bone broth

1 tbsp tomato paste

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 sprig fresh rosemary

1 tsp arrowroot powder

PREPARATION

• 1

  Pat the beef stew meat dry with a paper towel and season evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

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

• 4

  In the same pot, add the halved mushrooms, sliced carrots, and diced onions, sautéing for 5-7 minutes until the onions are translucent.

• 5

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

• 6

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

• 7

  Return the seared beef to the pot and pour in the beef bone broth until the meat is mostly submerged.

• 8

  Tuck in the fresh thyme and rosemary sprigs, bring to a gentle boil, then reduce heat to low.

• 9

  Cover and simmer for 60 to 90 minutes, or until the beef is fork-tender.

• 10

  In a small bowl, whisk the arrowroot powder with a teaspoon of water to create a slurry, then stir it into the stew and simmer for 2 more minutes to thicken the sauce before serving.