NUTRITION

SERVINGS

INGREDIENTS

6 oz lean beef stew meat

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup parsnip

0.5 cup celery

1 cup beef bone broth

0.25 cup tomato puree

1 clove garlic

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the beef stew meat dry with a paper towel and season with half of the sea salt and black pepper.

• 2

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

• 3

  Add the beef to the pot and sear until browned on all sides, then remove the meat and set it aside on a plate.

• 4

  In the same pot, add the diced yellow onion, carrots, parsnip, and celery, sautéing for 5-7 minutes until the onions begin to soften.

• 5

  Stir in the minced garlic and dried thyme, cooking for 60 seconds until the aromatics are fragrant.

• 6

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

• 7

  Return the seared beef and any accumulated juices back into the pot and bring the liquid to a gentle boil.

• 8

  Reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 60 minutes until the beef is tender.

• 9

  Taste and adjust seasoning with the remaining sea salt and black pepper before serving in deep bowls.