NUTRITION

SERVINGS

INGREDIENTS

4 oz beef chuck roast

0.5 tsp extra virgin olive oil

0.5 cup pearl onions

1 cup cremini mushrooms

0.5 cup carrots

2 cloves garlic

1 tbsp tomato paste

0.25 cup dry red wine

1 cup beef bone broth

1 sprig fresh thyme

1 piece bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the beef chuck roast 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 and sear the beef until deeply browned on all sides.

• 3

  Remove the beef from the pot and set aside; add the pearl onions, sliced carrots, and halved mushrooms to the same pot.

• 4

  Sauté the vegetables for 5 minutes until the onions begin to soften and the mushrooms release their moisture.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a dark brick red.

• 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, thyme sprig, and bay leaf.

• 8

  Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 90 minutes until the beef is tender and the sauce is glossy.