NUTRITION

SERVINGS

INGREDIENTS

3.25 oz Beef chuck

0.25 slice Bacon

0.25 tbsp Extra virgin olive oil

0.25 cup Pearl onions

0.25 cup Carrots

0.5 cup Cremini mushrooms

1 cloves Garlic

0.5 tbsp Tomato paste

0.25 cup Dry red wine

0.25 cup Beef bone broth

0.5 sprig Fresh thyme

0.5 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 evenly 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.

• 3

  Add the olive oil to the pot and sear the beef cubes in the bacon fat until a deep brown crust forms on all sides, then remove the beef.

• 4

  Add the pearl onions, sliced carrots, and halved mushrooms to the pot, sautéing until the vegetables begin to soften and brown.

• 5

  Stir in the minced garlic and tomato paste, cooking for one minute until the mixture becomes fragrant.

• 6

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

• 7

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

• 8

  Cover the pot and simmer on low heat for 90 minutes, or until the beef is fork-tender and the sauce has reduced to a thick consistency.