NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef chuck roast, trimmed and cubed

0.25 tbsp Extra virgin olive oil

0.5 cup Pearl onions, peeled

2 medium Carrots, sliced

1 cup Cremini mushrooms, halved

2 cloves Garlic, minced

0.25 cup Dry red wine

1 cup Beef broth

1 tbsp Tomato paste

1 sprig Fresh thyme

1 sprig Fresh rosemary

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the beef cubes dry with a paper towel and season evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a Dutch oven over medium-high heat and sear the beef until a deep brown crust forms on all sides, then remove and set aside.

• 3

  In the same pot, add the pearl onions, carrots, and mushrooms, sautéing for 5-7 minutes until the vegetables begin to soften and brown.

• 4

  Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

• 5

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

• 6

  Return the beef to the pot and add the beef broth, thyme, rosemary, and bay leaf.

• 7

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