NUTRITION

SERVINGS

INGREDIENTS

4 oz lean beef chuck

0.5 tsp extra virgin olive oil

1 cup cremini mushrooms

0.5 cup carrots

0.25 cup pearl onions

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup beef bone broth

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 sprig fresh rosemary

PREPARATION

• 1

  Pat the beef chuck dry with a paper towel and season all sides with sea salt and black pepper.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Pour in the red wine to deglaze the pan, 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 bone broth, thyme sprig, and rosemary sprig.

• 8

  Bring the liquid to a gentle boil, then reduce the heat to low and cover with a tight-fitting lid.

• 9

  Simmer for 60 to 75 minutes, or until the beef is fork-tender and the sauce has reduced into a thick glaze.

• 10

  Remove the herb sprigs and serve the stew warm in a shallow bowl.