BEEF STEW

4 Servings

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Nutrition

610 Calories

48g Protein

Ingredients

2 lbs beef chuck cut into cubes*

4 carrots sliced into rounds

1 lb baby yukon potatoes halved

2 white onions cubed

6 - 8 garlic cloves smashed

Salt to taste

Black pepper to taste

2 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp tomato paste

1/4 cup all purpose flour

2 cups red wine

2 cups beef broth

2 cups water

1 tbsp 0 calorie sweetener

1 bay leaf

2 tbsp oregano

1 tbsp parsley

1 tbsp thyme

*The more marble the meat has, the better!

Preparation

1. Preheat your oven to 350°. Rinse and cut vegetables accordingly. Set to the side. Pat dry and cut your meat accordingly and generously season with salt and pepper

2. Add olive oil to a pot on medium high heat. Once hot, add your meat and brown on each side (about 5 minutes total). Set to the side. Add white onion, garlic and balsamic vinegar to the same pot cooking until translucent (about 5 minutes).

3. Add tomato paste and incorporate well, cooking for 1 minute. Return the beef to the pot and mix well. Add flour and mix well. Add red wine, beef broth, water, 0 calorie sweetener, bay leaf, oregano, parsley, thyme, salt and pepper to taste to the pot and mix well. Bring to a boil

4. Once boiling, cover and move to the oven for 2 hours. After 2 hours, add carrot and potatoes to the pot and return to the oven to finish cooking for an additional hour - season with salty accordingly