NUTRITION

SERVINGS

INGREDIENTS

7 oz Grass-fed beef stew meat

1 slice Center-cut bacon

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

2 cloves Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 leaf Bay leaf

PREPARATION

• 1

  Chop the bacon into small pieces and cook in a large pot over medium heat until crisp.

• 2

  Remove the bacon and brown the beef chunks in the remaining fat and olive oil until a deep golden crust forms.

• 3

  Add the pearl onions, sliced carrots, and halved mushrooms to the pot, sautéing until the vegetables soften slightly.

• 4

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

• 5

  Pour in the red wine to deglaze the pan, scraping up all the flavorful browned bits from the bottom.

• 6

  Add the beef broth, thyme, bay leaf, and cooked bacon back to the pot.

• 7

  Cover and simmer on low heat for 90 minutes until the beef is fork-tender and the sauce has thickened.

• 8

  Season with sea salt and black pepper before serving.