NUTRITION

SERVINGS

INGREDIENTS

6 oz lean beef stew meat

1 tsp extra virgin olive oil

0.5 cup yellow onion

1 clove garlic clove

0.5 cup carrots

0.5 cup celery

0.5 cup Yukon Gold potato

1 tbsp tomato paste

1 cup low-sodium beef broth

0.5 tsp dried thyme

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 olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Add the beef cubes in a single layer and sear until browned on all sides, then remove the beef and set aside.

• 4

  In the same pot, add the diced onion, carrots, and celery, sautéing for 5 minutes until the onion is translucent.

• 5

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

• 6

  Add the diced potatoes, dried thyme, and seared beef back into the pot.

• 7

  Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

• 8

  Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 45 to 60 minutes until the beef is fork-tender.

• 9

  Adjust seasoning if necessary and serve warm.