NUTRITION

SERVINGS

INGREDIENTS

6 oz beef chuck

0.5 tsp extra virgin olive oil

0.5 cup pearl onions

0.5 cup carrots

0.5 cup cremini mushrooms

1 clove garlic

1 tbsp tomato paste

0.13 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Trim the beef chuck of excess fat and cut into 1-inch cubes, then 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 cubes in the pot until a deep brown crust forms on all sides, then remove the meat and set it aside on a plate.

• 4

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

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.

• 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 seared beef and any accumulated juices to the pot, then add the beef bone broth and the fresh thyme sprig.

• 8

  Bring the liquid to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 60 to 90 minutes until the beef is fork-tender and the sauce has thickened into a rich glaze.