NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef top round

0.25 tbsp Ghee

0.5 cup Pearl onions

1 cup Cremini mushrooms

2 medium Carrots

2 cloves Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 sprig Fresh thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the beef top round 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

  Sear the beef cubes in the hot ghee until a deep brown crust forms on all sides, then remove the beef and set aside.

• 4

  In the same pot, add the pearl onions, sliced carrots, and halved cremini mushrooms, sautéing for 5 minutes until the vegetables begin to soften.

• 5

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

• 6

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

• 7

  Return the seared beef to the pot and pour in the beef bone broth until the ingredients are mostly submerged.

• 8

  Add the fresh thyme sprig and bay leaf, then bring the liquid to a gentle simmer.

• 9

  Cover the pot and reduce the heat to low, simmering for 90 minutes or until the beef is fork-tender and the sauce has reduced into a thick glaze.