NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean beef stew meat

1 tsp Ghee

0.5 cup Pearl onions

0.5 cup Carrots

0.5 cup Cremini mushrooms

1 clove Garlic

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 tsp Tomato paste

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the beef stew meat evenly with sea salt and black pepper.

• 2

  Heat the ghee 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, carrots, and mushrooms to the remaining fat, sautéing until the vegetables begin to soften.

• 4

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

• 5

  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.

• 6

  Return the seared beef to the pot along with the beef bone broth and the sprig of fresh thyme.

• 7

  Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid and reduce the heat to low.

• 8

  Cook for approximately 90 minutes or until the beef is fork-tender and the sauce has thickened into a rich glaze.