NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef stew meat

1 tsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Pearl onions

1 cup Cremini mushrooms

2 cloves Garlic

0.25 cup Dry red wine

0.5 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

PREPARATION

• 1

  Pat the beef stew meat dry with a paper towel 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 cremini mushrooms, sautéing for 5-7 minutes until the vegetables begin to caramelize.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the mixture is fragrant and the paste 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

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

• 8

  Bring the liquid to a gentle boil, then reduce the heat to low, cover tightly, and simmer for 60 to 90 minutes until the beef is fork-tender and the sauce has reduced to a thick glaze.

• 9

  Remove the bay leaf before serving the stew warm in a shallow bowl.