NUTRITION

SERVINGS

INGREDIENTS

3.75 oz beef chuck roast

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 clove garlic

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

1 sprig fresh rosemary

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the beef dry with paper towels and season all sides with the sea salt and black pepper.

• 2

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

• 3

  Sear the beef on all sides until a deep golden-brown crust forms, then remove and set aside.

• 4

  In the same pot, add the onion, carrots, and celery, sautéing for 5 minutes until the vegetables soften slightly.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and the paste turns a dark brick red.

• 6

  Deglaze the pot with the red wine, scraping up the flavorful browned bits from the bottom with a wooden spoon.

• 7

  Return the beef to the pot and pour in the beef bone broth until the meat is halfway submerged.

• 8

  Add the thyme, rosemary, and bay leaf, then cover and simmer on low heat for 2.5 to 3 hours until the beef is fork-tender.

• 9

  Discard the herb sprigs and bay leaf before serving the beef with the braised vegetables and reduced sauce.