NUTRITION

SERVINGS

INGREDIENTS

4.25 oz lean beef chuck

0.5 tsp olive oil

0.25 cup dry red wine

1 cup low-sodium beef broth

1 tbsp tomato paste

0.5 cup pearl onions

0.5 cup carrots

1 cup cremini mushrooms

2 cloves garlic

1 sprig fresh thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the beef chuck dry with paper towels and season with sea salt and black pepper.

• 2

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until deeply browned on all sides.

• 3

  Add the sliced carrots and cremini mushrooms to the pot, sautéing for 4-5 minutes until the vegetables begin to soften and brown.

• 4

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a dark brick red and smells fragrant.

• 5

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

• 6

  Add the beef broth, thyme sprig, and bay leaf, then bring the liquid to a gentle boil.

• 7

  Reduce the heat to low, cover the pot tightly, and simmer for 60 to 90 minutes until the beef is fork-tender.

• 8

  Stir in the pearl onions during the final 15 minutes of simmering to allow them to soften without losing their shape.

• 9

  Remove the bay leaf and thyme sprig before serving the stew in a warm bowl.