NUTRITION

SERVINGS

INGREDIENTS

6 oz beef stew meat

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

0.5 cup carrots

0.25 cup parsnips

0.5 cup celery

1.5 cup beef bone broth

1 tbsp tomato paste

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the beef stew meat dry with a paper towel and season evenly 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 and sear until browned on all sides, then remove the meat and set it aside on a plate.

• 4

  In the same pot, add the chopped onion, carrots, parsnips, and celery, sautéing for 5-7 minutes until the vegetables begin to soften.

• 5

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

• 6

  Return the browned beef and any accumulated juices to the pot.

• 7

  Pour in the beef bone broth and add the dried thyme, stirring to scrape up any flavorful browned bits from the bottom of the pot.

• 8

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

• 9

  Simmer for 45 to 60 minutes, or until the beef is fork-tender and the vegetables are soft.

• 10

  Remove from heat and let the stew sit for 5 minutes to allow the sauce to thicken slightly before serving.