NUTRITION

SERVINGS

INGREDIENTS

6 oz beef stew meat

0.5 tsp olive oil

0.5 cup pearl onions

0.5 cup carrots

1 cup cremini mushrooms

1 clove garlic

1 tsp tomato paste

0.25 cup dry red wine

0.5 cup beef bone broth

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Season the beef chunks evenly with sea salt and black pepper.

• 2

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

• 3

  Sear the beef in the pot until deeply browned on all sides, then remove and set aside.

• 4

  Add the pearl onions, sliced carrots, and halved mushrooms to the same pot, sautéing until they begin to soften and brown.

• 5

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

• 6

  Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

• 7

  Return the beef to the pot and add the beef bone broth and dried thyme.

• 8

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

• 9

  Garnish the finished stew with fresh chopped parsley before serving.