NUTRITION

SERVINGS

INGREDIENTS

4.75 oz beef chuck

0.25 tbsp extra virgin olive oil

0.5 cup pearl onions

0.5 cup carrots

1 cup cremini mushrooms

2 cloves garlic

1 tbsp tomato paste

0.25 cup dry red wine

1 cup beef bone broth

1 sprig fresh thyme

1 piece bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the beef chuck dry with paper towels and season evenly with 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 chunks until deeply browned on all sides, then remove and set aside on a plate.

• 4

  In the same pot, add the pearl onions, sliced carrots, and halved cremini mushrooms, sautéing for 5 minutes until the vegetables begin to soften.

• 5

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

• 6

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

• 7

  Return the beef and any accumulated juices to the pot, then pour in the beef bone broth.

• 8

  Add the fresh thyme sprig and bay leaf, then bring the liquid to a gentle simmer.

• 9

  Cover the pot tightly and reduce heat to low, simmering for 90 minutes until the beef is fork-tender.

• 10

  Remove the bay leaf and thyme sprig before serving hot in a shallow bowl.