NUTRITION

SERVINGS

INGREDIENTS

4 oz beef chuck

0.5 slice nitrate-free bacon

0.5 cup carrots

0.5 cup pearl onions

0.5 cup cremini mushrooms

1 clove garlic

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup low-sodium beef broth

0.25 tsp dried thyme

1 whole bay leaf

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the beef chuck into 1-inch cubes and pat dry with paper towels.

• 2

  In a large heavy-bottomed pot, sauté the bacon over medium heat until the fat is rendered and the bacon is crispy.

• 3

  Remove the bacon and set aside, then add olive oil to the pot and sear the beef cubes in batches until deeply browned on all sides.

• 4

  Add the pearl onions, carrots, and mushrooms to the pot, sautéing for 5 minutes until the vegetables begin to soften.

• 5

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

• 6

  Pour in the red wine to deglaze the pot, scraping up the browned bits from the bottom with a wooden spoon.

• 7

  Add the beef broth, dried thyme, bay leaf, salt, pepper, and the cooked bacon back into the pot.

• 8

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