NUTRITION

SERVINGS

INGREDIENTS

8 oz Lean beef stew meat

1 tsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Pearl onions

1 clove Garlic

0.5 cup Beef bone broth

0.25 cup Dry red wine

1 tsp Tomato paste

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 sprig Fresh rosemary

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 heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Sear the beef in the pot until a dark golden crust forms on all sides, then remove the beef and set aside.

• 4

  Add the pearl onions, sliced carrots, and sliced parsnips to the same pot, sautéing for 4 minutes until the edges begin to soften.

• 5

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

• 6

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

• 7

  Return the beef to the pot and add the beef bone broth along with the fresh thyme and rosemary sprigs.

• 8

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

• 9

  Remove the herb sprigs before serving hot in a shallow bowl.