NUTRITION

SERVINGS

INGREDIENTS

3.25 oz beef chuck roast

0.5 slice nitrate-free bacon

1 cup cremini mushrooms

0.5 cup carrots

0.25 cup pearl onions

2 cloves garlic

0.25 tbsp extra virgin olive oil

0.13 cup dry red wine

0.5 cup beef bone broth

1 tsp tomato paste

1 sprig fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large heavy-bottomed pot, cook the bacon over medium heat until crisp, then remove and set aside.

• 2

  Season the beef cubes with sea salt and black pepper, then sear in the bacon fat and olive oil until browned on all sides.

• 3

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

• 4

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

• 5

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

• 6

  Add the beef bone broth, fresh thyme, and the cooked bacon back into the pot.

• 7

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