NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef stew meat

0.5 tsp Extra virgin olive oil

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

2 cloves Garlic

1 tbsp Tomato paste

2 tbsp Dry red wine

0.5 cup Beef bone broth

1 tsp Fresh thyme

1 piece 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 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 a deep brown crust forms on all sides, then remove the beef and set aside.

• 4

  In the same pot, add the pearl onions, sliced carrots, and halved mushrooms, sautéing for 5 minutes until the vegetables begin to soften.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the mixture becomes fragrant and darkens slightly.

• 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

  Add the beef bone broth, fresh thyme, and the bay leaf, then return the seared beef and any accumulated juices to the pot.

• 8

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

• 9

  Discard the bay leaf and serve the stew warm in a shallow bowl.