NUTRITION

SERVINGS

INGREDIENTS

4 oz beef chuck

0.5 tsp extra virgin olive oil

1 cup cremini mushrooms

0.5 cup carrots

0.5 cup pearl onions

2 cloves garlic

0.25 cup dry red wine

0.5 cup beef bone broth

1 tbsp tomato paste

0.5 tsp dried thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until deeply browned on all sides, then remove and set aside.

• 3

  In the same pot, add the mushrooms, sliced carrots, and pearl onions, sautéing for 5-7 minutes until the vegetables begin to soften.

• 4

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

• 5

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

• 6

  Return the beef to the pot and add the beef bone broth, dried thyme, and the bay leaf.

• 7

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

• 8

  Remove the bay leaf and garnish with freshly chopped parsley before serving in a shallow bowl.