NUTRITION

SERVINGS

INGREDIENTS

6 oz beef stew meat

1 tsp avocado oil

0.5 cup sliced carrots

0.5 cup cremini mushrooms

0.5 cup pearl onions

1 clove garlic

1 tbsp tomato paste

0.5 cup beef bone broth

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 whole bay leaf

PREPARATION

• 1

  Pat the beef stew meat dry with paper towels and season evenly with sea salt and black pepper.

• 2

  Heat avocado oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

• 3

  Sear the beef on all sides until a deep golden-brown crust forms, then remove the meat and set it aside on a plate.

• 4

  In the same pot, add the pearl onions, sliced carrots, and halved mushrooms, sautéing for 3-5 minutes until slightly softened.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red and smells fragrant.

• 6

  Pour in the beef bone broth, using a wooden spoon to scrape the bottom of the pan to release the flavorful browned bits.

• 7

  Return the seared beef to the pot along with the fresh thyme and the whole bay leaf.

• 8

  Cover the pot and simmer on low heat for 90 minutes, or until the beef is fork-tender and the sauce has thickened into a rich glaze.