NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef chuck roast

0.25 tsp Extra virgin olive oil

0.5 cup Pearl onions

1 cup Cremini mushrooms

1 medium Carrot

1 stalk Celery

2 cloves Garlic

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 tbsp Tomato paste

1 sprig Fresh thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Remove the beef from the pot and set aside, then add the pearl onions, sliced carrot, and celery to the remaining fat, sautéing until the onions are translucent.

• 4

  Stir in the halved mushrooms and minced garlic, cooking for 3-5 minutes until the mushrooms begin to brown and release their moisture.

• 5

  Add the tomato paste and cook for 1 minute before pouring in the red wine, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

• 6

  Pour in the beef bone broth and return the seared beef to the pot along with the fresh thyme sprig and bay leaf.

• 7

  Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low, cooking for 90 minutes until the beef is fork-tender.

• 8

  Discard the bay leaf and thyme sprig before serving the braised beef and vegetables in a shallow bowl.