NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef chuck

0.5 slice Sugar-free bacon

1 cup Cremini mushrooms

0.5 cup Carrots

0.5 cup Pearl onions

2 cloves Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef bone broth

0.5 tsp Extra virgin olive oil

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

  In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat and cook the chopped bacon until crisp.

• 3

  Remove the bacon with a slotted spoon, leaving the rendered fat in the pot, and increase heat to medium-high.

• 4

  Sear the beef cubes in batches until a deep brown crust forms on all sides, then remove and set aside.

• 5

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

• 6

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

• 7

  Pour in the red wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.

• 8

  Return the beef and bacon to the pot, then add the beef bone broth, thyme sprig, and bay leaf.

• 9

  Bring to a gentle simmer, then cover and reduce heat to low, cooking for 90 minutes or until the beef is fork-tender.

• 10

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