NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Beef top round

0.5 tsp Extra virgin olive oil

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

2 cloves Garlic

0.25 cup Dry red wine

0.75 cup Low-sodium beef broth

1 tbsp Tomato paste

0.5 tsp Dried thyme

1 piece Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Pat the beef top round 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.

• 3

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

• 4

  In the same pot, add the pearl onions, sliced carrots, and quartered mushrooms, sautéing until the vegetables begin to soften.

• 5

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

• 6

  Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.

• 7

  Return the beef to the pot and add the beef broth, dried thyme, and the bay leaf.

• 8

  Bring the liquid to a gentle simmer, then cover and reduce heat to low.

• 9

  Cook for 60 to 90 minutes, or until the beef is fork-tender and the sauce has thickened.

• 10

  Remove the bay leaf and garnish with freshly chopped parsley before serving.