NUTRITION

SERVINGS

INGREDIENTS

8 oz grass-fed beef stew meat

0.5 tbsp extra virgin olive oil

0.5 cup pearl onions

0.5 cup carrots

0.5 cup cremini mushrooms

1 clove garlic

2 tbsp dry red wine

0.5 cup beef bone broth

1 tsp tomato paste

0.25 tsp dried thyme

1 small 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 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 deeply browned on all sides.

• 3

  Remove the beef from the pot and set aside; add the pearl onions, sliced carrots, and halved mushrooms to the same pot.

• 4

  Sauté the vegetables for 5-7 minutes until the onions are slightly translucent and the mushrooms have released their moisture.

• 5

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

• 6

  Deglaze the pot by pouring in the red wine, 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, then add the dried thyme and the bay leaf.

• 8

  Bring the liquid to a gentle simmer, then reduce the heat to low, cover with a tight-fitting lid, and cook for 60 to 90 minutes until the beef is fork-tender.

• 9

  Remove the bay leaf and serve the stew hot in a shallow bowl.