NUTRITION

SERVINGS

INGREDIENTS

4 oz beef chuck (trimmed of fat)

0.25 tbsp olive oil

1 cup cremini mushrooms

0.5 cup carrots

0.25 cup shallots

1 clove garlic

1 tbsp tomato paste

0.25 cup dry red wine

1 cup beef bone broth

0.5 tsp dried thyme

1 piece bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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 heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Sear the beef on all sides until a dark golden crust forms, then remove the beef and set it aside.

• 4

  In the same pot, add the sliced mushrooms, carrots, and minced shallots, sautéing until the mushrooms release their moisture and turn golden.

• 5

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

• 6

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

• 7

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

• 8

  Bring to a boil, then reduce the heat to low, cover, and simmer for 45 to 60 minutes until the beef is fork-tender.

• 9

  Remove the bay leaf and garnish with freshly chopped parsley before serving.