NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef chuck roast

1 slice Sugar-free bacon

1 tsp Ghee

0.5 cup Pearl onions

0.5 cup Carrots

0.5 cup Cremini mushrooms

1 clove Garlic

1 tbsp Tomato paste

0.25 cup Red wine

0.5 cup Beef bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

PREPARATION

• 1

  In a heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until the fat renders and the bacon is crisp.

• 2

  Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot, then add the ghee.

• 3

  Pat the beef cubes dry, season with sea salt and black pepper, and sear in the pot until a deep brown crust forms on all sides.

• 4

  Remove the beef and add the pearl onions, sliced carrots, and halved mushrooms to the pot, sautéing for 5 minutes until slightly softened.

• 5

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

• 6

  Pour in the red wine to deglaze the pot, scraping up the browned bits, then add the beef bone broth, seared beef, bacon, and the thyme sprig.

• 7

  Bring to a gentle simmer, then reduce heat to low, cover, and cook for 90 minutes until the beef is tender and the sauce has reached a glossy consistency.