NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef chuck

0.5 tsp Olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Pearl onions

0.5 cup Cremini mushrooms

1 tbsp Tomato paste

0.13 cup Dry red wine

1 cup Beef bone broth

1 clove Garlic

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large Dutch oven 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 set aside; add the pearl onions, carrots, and parsnips to the remaining fat and sauté until slightly softened.

• 4

  Stir in the minced garlic, halved mushrooms, and tomato paste, cooking for 2 minutes to develop a deep, savory base.

• 5

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

• 6

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

• 7

  Cover tightly and simmer on low heat for approximately 90 minutes until the beef is fork-tender and the sauce has thickened.