NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef chuck

0.25 tsp Olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Cremini mushrooms

0.25 cup Pearl onions

1 cup Beef bone broth

2 tbsp Dry red wine

1 tbsp Tomato paste

1 clove Garlic

0.25 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Trim any excess fat from the beef chuck and cut into 1-inch cubes. Season with sea salt and black pepper.

• 2

  Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef until browned on all sides, then remove and set aside.

• 3

  In the same pot, add the pearl onions, sliced carrots, and halved cremini mushrooms. Sauté for 4-5 minutes until the onions 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 pot, scraping up any browned bits from the bottom with a wooden spoon.

• 6

  Add the beef back into the pot along with the cubed parsnips, beef bone broth, dried thyme, and bay leaf.

• 7

  Bring to a boil, then reduce heat to low. Cover and simmer for 60-75 minutes, or until the beef is fork-tender and the sauce has thickened.

• 8

  Remove the bay leaf before serving in a shallow bowl.