NUTRITION

SERVINGS

INGREDIENTS

6 oz beef chuck

0.5 tsp ghee

0.5 cup pearl onions

0.5 cup carrots

1 cup cremini mushrooms

1 tbsp tomato paste

0.13 cup red wine

1 cup beef broth

1 clove garlic

1 sprig fresh thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Trim excess fat from the beef chuck and cut into one-inch cubes, then pat dry with paper towels and season with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the pearl onions, sliced carrots, and halved mushrooms to the pot, sautéing for five minutes until the onions become translucent and golden.

• 5

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

• 6

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

• 7

  Return the beef to the pot along with the beef broth, fresh thyme sprig, and bay leaf.

• 8

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

• 9

  Discard the thyme sprig and bay leaf before serving the hot stew in warm bowls.