NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef chuck roast

0.5 slice Nitrate-free bacon

1 cup Cremini mushrooms

0.5 cup Carrots

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Extra virgin olive oil

1 tbsp Tomato paste

0.13 cup Dry red wine

0.5 cup Beef bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 whole Bay leaf

PREPARATION

• 1

  Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

• 2

  Add the chopped nitrate-free bacon and cook until crisp, then remove the bacon bits and set them aside.

• 3

  Season the cubed beef chuck roast with sea salt and black pepper, then sear in the pot until deeply browned on all sides.

• 4

  Remove the beef and add the halved cremini mushrooms, sliced carrots, and diced yellow onion to the pot, sautéing until the vegetables are tender and fragrant.

• 5

  Stir in the tomato paste and minced garlic, cooking for one minute before deglazing the pot with the dry red wine, scraping up any browned bits from the bottom.

• 6

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

• 7

  Reduce the heat to low, cover with a tight-fitting lid, and simmer for 90 minutes until the beef is fork-tender and the sauce has thickened into a rich glaze.