NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef chuck

0.5 slice Bacon

0.5 cup Pearl onions

1 medium Carrot

1 cup Cremini mushrooms

0.5 tsp Extra virgin olive oil

1 tbsp Tomato paste

0.13 cup Dry red wine

1 cup Beef bone broth

2 clove Garlic

1 tsp Fresh thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crisp, then remove and set aside.

• 3

  Add the olive oil to the pot and sear the beef chunks until a dark golden crust forms on all sides, then remove the beef.

• 4

  Add the sliced carrot and peeled pearl onions to the pot, sautéing for 5 minutes until the onions begin to soften.

• 5

  Stir in the halved mushrooms, minced garlic, and tomato paste, cooking for 2 minutes until the mixture is fragrant.

• 6

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

• 7

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

• 8

  Bring the liquid to a gentle simmer, then cover and reduce heat to low, cooking for 90 minutes until the beef is fork-tender and the sauce has thickened into a velvety glaze.