NUTRITION

SERVINGS

INGREDIENTS

26 oz Lean beef chuck

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 tbsp Olive oil

0.25 cup Yellow onion

2 cloves Garlic

0.25 cup Carrots

0.25 cup Red wine

0.5 cup Beef bone broth

1 sprig Fresh rosemary

1 sprig Fresh thyme

PREPARATION

• 1

  Preheat your oven to 325°F (165°C).

• 2

  Trim any visible exterior fat from the beef chuck and cut into large, uniform chunks.

• 3

  Season the beef chunks thoroughly on all sides with sea salt and black pepper.

• 4

  Heat the olive oil in a large oven-safe Dutch oven over medium-high heat.

• 5

  Sear the beef in batches until a dark golden crust forms on all sides, then remove and set aside.

• 6

  In the same pot, add the diced onion, minced garlic, and sliced carrots, sautéing for 3-4 minutes until softened.

• 7

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

• 8

  Return the beef to the pot and pour in the beef bone broth until the meat is halfway submerged.

• 9

  Nestle the rosemary and thyme sprigs into the liquid.

• 10

  Cover the pot with a tight-fitting lid and transfer to the oven to braise for 2.5 to 3 hours, or until the beef is completely tender.

• 11

  Remove the herb sprigs before serving the beef with the reduced braising liquid spooned over the top.