NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean beef stew meat

0.75 medium Yukon gold potato

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

1 tsp Olive oil

1 cup Beef broth

1 tbsp Tomato paste

1 clove Garlic

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until browned on all sides, then remove and set aside.

• 3

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

• 4

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

• 5

  Add the diced potatoes and pour in the beef broth, scraping the bottom of the pot to release the flavorful browned bits.

• 6

  Return the beef to the pot, bring to a boil, then reduce heat to low and cover.

• 7

  Simmer for 45 to 60 minutes or until the beef is fork-tender and the broth has thickened slightly.