NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef chuck roast

0.5 tsp Ghee

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

1 clove Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

1 cup Beef bone broth

1 sprig Fresh thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Pat the beef chuck roast dry with paper towels and season evenly with sea salt and black pepper.

• 2

  Melt the ghee in a large heavy-bottomed pot over medium-high heat and sear the beef until a deep brown crust forms on all sides.

• 3

  Remove the beef from the pot and add the pearl onions and sliced carrots, sautéing until the onions are lightly translucent.

• 4

  Add the halved cremini mushrooms and minced garlic to the pot, cooking for 3 minutes until the mushrooms begin to soften.

• 5

  Stir in the tomato paste and cook for 1 minute, then pour in the dry red wine to deglaze the bottom of the pot.

• 6

  Return the beef to the pot along with the beef bone broth, fresh thyme sprig, and bay leaf.

• 7

  Cover and simmer on low heat for approximately 90 minutes or until the beef is tender enough to pull apart with a fork.

• 8

  Remove the thyme sprig and bay leaf before serving, and garnish with freshly chopped parsley.