NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef chuck

0.5 tsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Pearl onions

0.5 cup Cremini mushrooms

1 clove Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef bone broth

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh parsley

PREPARATION

• 1

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

• 2

  Season the cubed beef chuck with sea salt and black pepper, then sear in the pot until deeply browned on all sides.

• 3

  Remove the beef from the pot and set aside, then add the carrots, pearl onions, and halved mushrooms to the remaining fat.

• 4

  Sauté the vegetables for 5 minutes until the onions are translucent and the mushrooms begin to brown.

• 5

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

• 6

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

• 7

  Return the beef to the pot along with any accumulated juices, then pour in the beef bone broth and add the dried thyme.

• 8

  Bring the liquid to a gentle simmer, then cover and reduce heat to low, cooking for 90 minutes until the beef is fork-tender.

• 9

  Garnish the finished stew with fresh parsley before serving in shallow bowls.