NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef stew meat

0.25 tbsp Extra virgin olive oil

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

2 clove Garlic

1 tbsp Tomato paste

0.13 cup Dry red wine

1 cup Beef bone broth

2 sprig Fresh thyme

1 whole Bay leaf

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 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, then add the pearl onions, sliced carrots, and halved mushrooms to the remaining fat.

• 4

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

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.

• 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 and add the beef bone broth, thyme sprigs, and bay leaf.

• 8

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