NUTRITION

SERVINGS

INGREDIENTS

6 oz beef stew meat

0.5 cup Yukon gold potato

0.5 cup carrots

0.25 cup yellow onion

1 clove garlic

0 tbsp olive oil

1.5 cup beef broth

1 tbsp tomato paste

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the beef stew meat dry with paper towels, then season with the sea salt and black pepper.

• 3

  Sear the beef in the pot until a deep brown crust forms on all sides, then remove the meat and set aside.

• 4

  Add the diced onion, carrots, and potatoes to the same pot, sautéing for 5 minutes until the onions are translucent.

• 5

  Stir in the minced garlic, tomato paste, and dried thyme, cooking for 1 minute until highly fragrant.

• 6

  Pour in the beef broth and return the beef to the pot, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

• 7

  Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 60 minutes until the beef is fork-tender.