NUTRITION

SERVINGS

INGREDIENTS

7 ounce Lean beef stew meat

1 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yukon gold potato

1.5 cup Low-sodium beef broth

1 tbsp Tomato paste

1 clove Garlic

0.5 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 whole Bay leaf

PREPARATION

• 1

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

• 2

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

• 3

  Add the beef to the pot and sear until browned on all sides, then remove the beef and set it aside on a plate.

• 4

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

• 5

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

• 6

  Add the cubed potatoes, dried thyme, and the bay leaf to the pot.

• 7

  Pour in the beef broth and return the browned beef along with any accumulated juices back into the pot.

• 8

  Bring the liquid to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid.

• 9

  Simmer for 50 to 60 minutes, or until the beef is fork-tender and the vegetables are soft.

• 10

  Remove the bay leaf before serving the stew hot in a deep bowl.