NUTRITION

SERVINGS

INGREDIENTS

4 oz lean beef chuck

0.5 tsp olive oil

1 cup cremini mushrooms

0.5 cup carrots

0.5 cup pearl onions

1 tbsp tomato paste

0.25 cup dry red wine

1 cup beef bone broth

1 clove garlic

1 sprig fresh thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the lean beef chuck 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 in batches until a deep brown crust forms on all sides, then remove the meat and set it aside.

• 4

  Add the mushrooms, sliced carrots, and pearl onions to the pot, sautéing until the vegetables are lightly browned.

• 5

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

• 6

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

• 7

  Return the beef to the pot along with the beef bone broth, thyme sprig, and bay leaf.

• 8

  Bring to a gentle simmer, then cover and cook on low heat for 90 minutes until the beef is fork-tender and the sauce is glossy.