NUTRITION

SERVINGS

INGREDIENTS

6 oz beef top round

0.5 tbsp olive oil

0.25 cup dry red wine

0.5 cup low-sodium beef broth

1 tbsp tomato paste

0.5 cup carrots

0.25 cup yellow onion

0.25 cup celery

2 cloves garlic

1 sprig fresh rosemary

1 sprig fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the beef top round dry with paper towels and season evenly with 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 the beef and set aside.

• 4

  In the same pot, add the diced onion, carrots, and celery, sautéing for 5 minutes until the onions are translucent.

• 5

  Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant and the paste darkens slightly.

• 6

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

• 7

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

• 8

  Add the rosemary and thyme sprigs, then bring the liquid to a gentle simmer.

• 9

  Cover the pot with a tight-fitting lid and reduce heat to low, simmering for 90 to 120 minutes until the beef is fork-tender.

• 10

  Remove the herb sprigs before serving the beef with the braising liquid and softened vegetables.