NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

1 cup carrots

1 cup celery

1 cup green beans

0.5 cup tomato puree

1.5 cup beef bone broth

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the lean ground beef to the pot, breaking it into small crumbles with a wooden spoon, and cook until fully browned.

• 3

  Stir in the diced yellow onion, minced garlic, sliced carrots, and sliced celery, sautéing for about 5 minutes until the vegetables begin to soften.

• 4

  Pour in the beef bone broth and tomato puree, stirring well to combine and scraping up any flavorful browned bits from the bottom of the pot.

• 5

  Add the green beans, dried thyme, dried rosemary, sea salt, and black pepper to the mixture.

• 6

  Bring the stew to a gentle boil, then immediately reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes.

• 7

  Once the vegetables are tender and the broth has slightly thickened, remove from heat and serve immediately in a deep bowl.