NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef stew meat

0 tsp Extra virgin olive oil

1 cup Carrots

1 cup Celery

0.5 cup Yellow onion

1 tbsp Tomato paste

1.5 cup Beef bone broth

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the diced onion, sliced carrots, and sliced celery to the same pot, 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 mixture is fragrant and the paste has darkened slightly.

• 6

  Return the seared beef and any accumulated juices to the pot, then pour in the beef bone broth, dried thyme, and dried rosemary.

• 7

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

• 8

  Simmer the stew for 45 to 60 minutes, or until the beef is fork-tender and the broth has thickened into a rich consistency.