NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef chuck roast

0.25 tsp extra virgin olive oil

0.25 cup red onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

1 tbsp tomato paste

0.13 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Trim any excess fat from the beef chuck roast and cut into 1-inch cubes.

• 2

  Season the beef cubes evenly with the sea salt and black pepper.

• 3

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

• 4

  Sear the beef in the pot until browned on all sides, then remove and set aside on a plate.

• 5

  Add the diced onion, sliced carrots, and celery to the same pot, sautéing for 5 minutes until softened.

• 6

  Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and slightly darkened.

• 7

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

• 8

  Return the beef and its juices to the pot, then pour in the bone broth and add the thyme and rosemary sprigs.

• 9

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

• 10

  Cook for 90 to 120 minutes, or until the beef is very tender and the sauce has thickened into a rich glaze.

• 11

  Remove the herb sprigs before serving hot.