NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Beef chuck

1 slice Sugar-free bacon

0.5 tbsp Extra virgin olive oil

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

1 tbsp Tomato paste

1 cup Beef bone broth

0.13 cup Dry red wine

2 cloves Garlic

1 sprig Fresh thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy, then remove and set aside, leaving the rendered fat in the pot.

• 3

  Add the olive oil to the pot and sear the beef chunks on all sides until a golden-brown crust forms, then remove the beef and set aside.

• 4

  Add the pearl onions, sliced carrots, and halved mushrooms to the pot, sautéing for 5-7 minutes until the vegetables begin to soften and brown.

• 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, scraping up any browned bits from the bottom with a wooden spoon.

• 7

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

• 8

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

• 9

  Remove the bay leaf and thyme sprig before serving hot in a shallow bowl.