NUTRITION

SERVINGS

INGREDIENTS

4 oz lean beef chuck

0.25 tbsp extra virgin olive oil

1 cup carrots

0.5 cup parsnips

0.5 cup pearl onions

1 cup cremini mushrooms

1 tbsp tomato paste

0.25 cup dry red wine

1 cup beef bone broth

1 tsp dried thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Sear the beef in the hot oil until browned on all sides, then remove the beef and set it aside on a plate.

• 4

  In the same pot, add the pearl onions, sliced carrots, and sliced parsnips, sautéing for 5 minutes until they begin to soften.

• 5

  Stir in the halved cremini mushrooms and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.

• 6

  Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

• 7

  Add the beef bone broth, dried thyme, and bay leaf, then return the seared beef and any accumulated juices back to the pot.

• 8

  Bring the liquid to a gentle simmer, then cover and reduce heat to low, cooking for 60 to 90 minutes until the beef is fork-tender.

• 9

  Remove the bay leaf and serve the stew hot, garnished with freshly chopped parsley.