Nice cold weather dish
Heat oven to 300?. Season the meat on all sides with 1 tbsp of kosher salt. Heat the oil in a dutch oven or large ovenproof pot over med heat. Cook the meat in batches, turning to brown all sides Transfer to a plate. Add the wine to the drippings in the pot and bring to a boil. Cook for 3 minutes, using a wooden spoon to scrape the bottom of the pot. Add the meat, tomatoes and 2 cups of the broth and bring to a simmer. Add the yellow onion, whole carrot, and garlic. Cover tightly and transfer to oven for 1 hour. Add the baby carrots, cover and retrun to oven until meat is fork-tneder but not falling apart (about 30 minutes). Skim any fat from surface.
Meanwhile, melt 1 tbsp of butter in a large skillet over med heat. Add the pearl onions and the remaining broth. Simer until the liquid almost completely evaporates and then onions are tneder, about 15 minutes, shaking the pan occasionally to coat the onions with the liquid. Transfer to a plate. Clean the skillet, then melt the remaining butter over med heat. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes. Remove from heat and add the remaining salt. Meanwhile, place the pot of beef strew on the stovetop over med heat. Using a slotted spoon, remove and discard the onion half and the whole carrot. Simmer the stew, uncovered, until it thickens to the desired consistency, 10-20 minutes. Add the pearl onions and mushrooms and simmer for 5 more minutes. Spoon onto plates.
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 8|
|Calories from Fat: 167 (34%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 111.5mg||34 %|
|Sodium 674.5mg||23 %|
|Potassium 1266.4mg||33 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 13g|
|Protein 48.2g||69 %|
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Calories per serving: 488
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