NUTRITION

SERVINGS

INGREDIENTS

4.75 oz beef chuck

0.5 tsp extra virgin olive oil

0.25 cup dry red wine

0.5 cup beef bone broth

0.5 cup carrots

0.5 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 sprig fresh rosemary

PREPARATION

• 1

  Pat the beef chuck dry with paper towels and season evenly with the sea salt and black pepper.

• 2

  Heat the extra virgin 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 the meat and set it aside on a plate.

• 4

  In the same pot, add the diced onion and sliced carrots, sautéing for 5 minutes until the vegetables begin to soften.

• 5

  Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

• 6

  Deglaze the pot by pouring in the red wine, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

• 7

  Pour in the beef bone broth and return the seared beef to the pot along with the fresh thyme and rosemary sprigs.

• 8

  Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce the heat to low.

• 9

  Braise for 2 to 2.5 hours, or until the beef is completely fork-tender and the sauce has thickened.

• 10

  Discard the herb sprigs and serve the beef hot with the braised vegetables and a spoonful of the reduction.