NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef chuck

0 slice Nitrate-free bacon

0.5 cup 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

0.5 tsp Extra virgin olive oil

1 sprig Fresh thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a heavy-bottomed pot over medium heat and cook the chopped bacon until crisp.

• 2

  Season the cubed beef with salt and pepper, then sear in the pot until deeply browned on all sides; remove and set aside.

• 3

  Add the pearl onions, sliced carrots, and halved mushrooms to the pot, sautéing until the vegetables begin to soften and take on color.

• 4

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

• 5

  Deglaze the pan with the red wine, using a wooden spoon to scrape up all the browned bits from the bottom.

• 6

  Return the beef and bacon to the pot, pour in the beef bone broth, and add the thyme sprig and bay leaf.

• 7

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

• 8

  Remove the bay leaf and thyme sprig, then garnish with freshly chopped parsley before serving.