NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef stew meat

1 tsp Olive oil

0.5 cup Carrots

0.5 cup Pearl onions

1 cup Cremini mushrooms

2 cloves Garlic

0.5 cup Beef bone broth

0.25 cup Dry red wine

1 tbsp Tomato paste

0.25 tsp Dried thyme

1 piece Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Season the beef stew meat evenly with sea salt and black pepper.

• 2

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

• 3

  Remove the beef from the pot and set aside, then add the carrots, pearl onions, and mushrooms to the same pot, sautéing until they begin to soften.

• 4

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the mixture is fragrant and slightly darkened.

• 5

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

• 6

  Return the beef to the pot and add the beef bone broth, dried thyme, and bay leaf.

• 7

  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.

• 8

  Remove the bay leaf and garnish with fresh chopped parsley before serving warm.