NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Beef chuck

0.5 slice Center-cut bacon

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

2 cloves Garlic

0.25 tbsp Extra virgin olive oil

0.13 cup Dry red wine

0.5 cup Beef bone broth

1 tsp Tomato paste

0.25 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the chopped center-cut bacon and cook until crispy, then remove with a slotted spoon and set aside.

• 3

  Season the beef chuck cubes with sea salt and black pepper, then sear them in the same pot until deeply browned on all sides.

• 4

  Remove the beef from the pot and add the pearl onions, carrots, and halved cremini mushrooms, sautéing until the onions are slightly translucent.

• 5

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

• 6

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

• 7

  Return the seared beef and crispy bacon to the pot, then add the beef bone broth, dried thyme, and the bay leaf.

• 8

  Bring the liquid to a gentle simmer, then cover and reduce the heat to low, cooking for 60 to 90 minutes until the beef is fork-tender.

• 9

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