NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef stew meat

0.5 tbsp Olive oil

0.5 cup Carrots

0.5 cup Parsnips

1 cup Cremini mushrooms

0.5 cup Yellow onion

1 clove Garlic

1 tbsp Tomato paste

1 cup Beef bone broth

0.5 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat and sear the beef until a dark brown crust forms on all sides.

• 3

  Remove the beef from the pot and set aside, then add the diced onions, sliced carrots, cubed parsnips, and quartered mushrooms to the same pot.

• 4

  Sauté the vegetables for 5-7 minutes until they begin to soften and develop color.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste darkens slightly and becomes fragrant.

• 6

  Return the beef to the pot and pour in the beef bone broth, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

• 7

  Add the dried thyme and bay leaf, then bring the liquid to a gentle simmer.

• 8

  Cover the pot with a tight-fitting lid and reduce the heat to low, simmering for 75 to 90 minutes until the beef is fork-tender and the sauce has thickened.

• 9

  Remove the bay leaf before serving in a shallow bowl.