NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef chuck

0.25 tbsp Olive oil

1 cup Cremini mushrooms

0.5 cup Carrots

0.5 cup Pearl onions

2 cloves Garlic

0.25 cup Dry red wine

1 cup Beef broth

1 tsp Tomato paste

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large heavy-bottomed pot over medium-high heat.

• 3

  Add the beef in a single layer and sear until a deep brown crust forms on all sides, then remove the meat and set aside.

• 4

  In the same pot, add the halved mushrooms, sliced carrots, and peeled pearl onions, sautéing until the vegetables begin to soften.

• 5

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

• 6

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

• 7

  Return the seared beef to the pot and pour in the beef broth along with the fresh thyme sprig.

• 8

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