Name: Braised Beef Bourguignon with Pearl Onions
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 1 serving
Ingredients: 7 oz lean beef stew meat; 1 tsp extra virgin olive oil; 0.5 cup frozen pearl onions; 0.5 cup carrots; 1 cup cremini mushrooms; 2 cloves garlic; 1 tbsp tomato paste; 0.25 cup dry red wine; 1 cup beef bone broth; 2 sprigs fresh thyme; 1 whole bay leaf; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

495 calories

Protein: 57g; 50% of calories
Carbs: 23g; 20% of calories
Fat: 15g; 30% of calories

Instructions

Prep 15 min · Cook 1 hr 30 min

Pat the beef stew meat dry with paper towels and season with sea salt and black pepper.
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef in a single layer until browned on all sides, then remove and set aside.
In the same pot, add the pearl onions, sliced carrots, and halved mushrooms, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Return the beef to the pot and add the beef bone broth, thyme sprigs, and bay leaf.
Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 75 to 80 minutes until the beef is fork-tender.
Remove the bay leaf and thyme sprigs before serving hot in a shallow bowl.

Nutrition

Ingredients

Instructions

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