NUTRITION

SERVINGS

INGREDIENTS

4.25 oz beef chuck

0.5 slice nitrate-free bacon

0.5 tsp extra virgin olive oil

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

0.5 cup beef bone broth

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

PREPARATION

• 1

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

• 2

  In a heavy-bottomed pot or Dutch oven, cook the nitrate-free bacon over medium heat until crisp, then remove and set aside.

• 3

  Add the extra virgin olive oil to the pot and sear the beef cubes until deeply browned on all sides, then remove and set aside.

• 4

  Add the pearl onions, carrots, and cremini mushrooms to the pot, sautéing until the vegetables are slightly softened and browned.

• 5

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

• 6

  Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

• 7

  Return the beef and bacon to the pot, then add the beef bone broth and the sprig of fresh thyme.

• 8

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