NUTRITION

SERVINGS

INGREDIENTS

8 oz lean beef stew meat

0.5 tbsp extra virgin olive oil

0.5 cup pearl onions

0.5 cup carrots

1 cup cremini mushrooms

2 cloves garlic

0.25 cup dry red wine

0.5 cup beef bone broth

1 tsp tomato paste

1 sprig fresh thyme

1 piece 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 thoroughly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until deeply browned on all sides.

• 3

  Add the pearl onions, sliced carrots, and halved mushrooms to the pot, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Stir in the minced garlic and tomato paste, cooking for one minute until the mixture is fragrant.

• 5

  Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

• 6

  Add the beef bone broth, fresh thyme sprig, and bay leaf, then bring the liquid to a gentle boil.

• 7

  Reduce the heat to low, cover with a tight-fitting lid, and simmer for 60 to 90 minutes until the beef is fork-tender and the sauce has reduced to a rich consistency.