NUTRITION

SERVINGS

INGREDIENTS

7 oz Lean beef stew meat

1 tsp Olive oil

0.5 cup Diced onion

1 cup Sliced carrots

0.5 cup Sliced celery

1 tbsp Tomato paste

2 cup Low sodium beef broth

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Trimmed green beans

PREPARATION

• 1

  Pat the beef cubes dry with a paper towel and season them with the sea salt and black pepper.

• 2

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

• 3

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

• 4

  In the same pot, add the diced onion, sliced carrots, and celery, sautéing for 5 minutes until the onions are translucent.

• 5

  Stir in the tomato paste, dried thyme, and dried rosemary, cooking for 1 minute to wake up the aromatics.

• 6

  Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

• 7

  Return the beef to the pot, bring the liquid to a gentle boil, then reduce heat to low and cover with a lid.

• 8

  Simmer for 45 to 60 minutes, or until the beef is very tender.

• 9

  Add the trimmed green beans during the last 10 minutes of cooking so they remain bright and slightly crisp.

• 10

  Ladle the stew into a bowl and serve warm.