NUTRITION

SERVINGS

INGREDIENTS

4 oz grass-fed beef chuck

0.25 tbsp extra virgin olive oil

0.5 cup frozen pearl onions

1 medium carrot

1 cup cremini mushrooms

2 cloves garlic

1 tbsp tomato paste

0.25 cup dry red wine

1 cup beef bone broth

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

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until a deep golden crust forms on all sides.

• 3

  Remove the beef from the pot and set aside, then add the pearl onions, sliced carrots, and halved mushrooms to the remaining fat.

• 4

  Sauté the vegetables for 5-7 minutes until they begin to brown, then stir in the minced garlic and tomato paste for 60 seconds.

• 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

  Add the beef bone broth, thyme, and bay leaf, then return the seared beef and any accumulated juices to the pot.

• 7

  Bring the liquid to a gentle simmer, then cover and reduce heat to low, cooking for 75-90 minutes until the beef is fork-tender and the sauce has thickened.