• prep: 15 min
• cook: 2 hr 30 min
• total: 2 hr 45 min

servings:

Curl up with a bowl of my hearty Sunday Beef Stew, the perfect comfort food to warm you up on a cold winter’s day. This one-pot meal is packed with rich flavor as well as protein, fiber, iron, Vitamin B12 and zinc.

• 2 ½ pounds boneless beef chuck, (trimmed of fat and cut into)
• 1 ½- inch pieces
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil, (divided use)
• 1 large yellow onion, (chopped)
• 4 cloves garlic, (chopped)
• 1 pound cremini mushrooms, (large ones halved or quartered)
• 2 tablespoons tomato paste
• 2 tablespoons flour
• ½ cup red wine ((I used Francis Ford Coppola Winery Diamond Collection Black Label Claret))
• 2 ½ cups reduced sodium beef stock
• 3 sprigs thyme
• 1 bay leaf
• 12 ounces baby rainbow carrots or 3 cups sliced carrots
• 2 cups frozen peeled pearl onions
• ¼ cup chopped parsley for garnish

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