NUTRITION

SERVINGS

INGREDIENTS

7 oz Lean beef stew meat

0.5 tbsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Yellow onion

2 cloves Garlic

1 cup Beef bone broth

1 tbsp Tomato paste

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the beef to the pot and sear until deeply browned on all sides, then remove the beef and set it aside on a plate.

• 4

  In the same pot, add the diced carrots, parsnips, and yellow onion, sautéing for 5 minutes until the onions are translucent.

• 5

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

• 6

  Pour in the beef bone broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

• 7

  Return the beef and any accumulated juices to the pot, bring the liquid to a gentle boil, then reduce the heat to low.

• 8

  Cover the pot with a tight-fitting lid and simmer for 45 to 60 minutes, or until the beef is fork-tender and the vegetables are soft.