NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef stew meat

0.5 tsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Cremini mushrooms

0.25 cup Pearl onions

1 tbsp Tomato paste

0.25 cup Dry red wine

1 cup Beef bone broth

1 sprig Fresh thyme

1 leaf Dried bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Pat the beef stew meat dry with paper towels and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the beef in a single layer and sear until deeply browned on all sides, then remove and set aside on a plate.

• 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 fragrant and the paste turns a dark brick red.

• 6

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

• 7

  Return the beef and any accumulated juices to the pot, then pour in the beef bone broth until the meat is mostly submerged.

• 8

  Add the fresh thyme sprig and dried bay leaf, bring to a gentle simmer, then cover and cook on low heat for 90 minutes until the beef is fork-tender.

• 9

  Remove the thyme sprig and bay leaf before serving the stew warm in shallow bowls.