NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef chuck (trimmed)

0.5 tsp Ghee

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

2 cloves Garlic

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 tsp Tomato paste

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the ghee in a Dutch oven over medium-high heat.

• 2

  Season the beef chuck with sea salt and black pepper, then sear in the pot until deeply browned on all sides.

• 3

  Remove the beef from the pot and add the pearl onions, sliced carrots, and halved mushrooms, sautéing until the vegetables are lightly caramelized.

• 4

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

• 5

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

• 6

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

• 7

  Cover with a tight-fitting lid, reduce heat to low, and simmer for 90 minutes until the beef is fork-tender.