NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Beef chuck

0.25 tbsp Ghee

1 cup Cremini mushrooms

0.5 cup Carrots

0.25 cup Pearl onions

1 tbsp Tomato paste

0.13 cup Dry red wine

0.5 cup Beef bone broth

1 clove Garlic

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

• 3

  Add the beef to the pot and sear until a deep brown crust forms on all sides, then remove the beef and set aside.

• 4

  Lower the heat to medium and add the mushrooms, sliced carrots, and pearl onions to the remaining fat, sautéing for 5 minutes until the vegetables begin to soften.

• 5

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

• 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 and fresh thyme sprig.

• 8

  Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low.

• 9

  Slow-cook for 60 to 90 minutes, or until the beef is fork-tender and the sauce has reduced into a thick, glossy glaze.