NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean beef stew meat

0.5 cup Pearl onions

1 cup Cremini mushrooms

0.5 cup Carrots

1 tsp Extra virgin olive oil

0.25 cup Dry red wine

1 cup Beef bone broth

1 tbsp Tomato paste

2 cloves Garlic

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the lean beef stew meat evenly 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.

• 3

  Add the beef to the pot and sear until well-browned on all sides, then remove the meat and set aside.

• 4

  In the same pot, add the pearl onions, sliced carrots, and halved mushrooms, 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 darkened slightly.

• 6

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

• 7

  Return the beef to the pot and pour in the beef bone broth along with the fresh thyme sprigs.

• 8

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