NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean beef stew meat

0.5 tbsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Yellow onion

1 cup Cremini mushrooms

0.5 medium Yukon gold potato

1 clove Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 sprig Fresh thyme

1 whole Bay leaf

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 to the pot and sear until well-browned on all sides, then remove the meat and set it aside.

• 4

  In the same pot, add the diced onion, sliced carrots, and quartered mushrooms, sautéing for 5 minutes until the vegetables begin to soften.

• 5

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

• 6

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

• 7

  Return the beef to the pot and add the cubed potatoes, beef bone broth, thyme sprig, and bay leaf.

• 8

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

• 9

  Remove the bay leaf and thyme sprig before portioning the stew into a bowl.