NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef chuck

0.25 tbsp Olive oil

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 sprig Fresh thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Trim the beef chuck of excess fat and cut into 1-inch cubes, then season evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until browned on all sides.

• 3

  Remove the beef from the pot and add the pearl onions, sliced carrots, and halved mushrooms, sautéing for 5 minutes until the vegetables begin to soften.

• 4

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

• 5

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

• 6

  Return the beef to the pot and add the beef bone broth, thyme sprig, and bay leaf.

• 7

  Bring the liquid to a gentle simmer, then cover and reduce heat to low, cooking for 60 to 90 minutes until the beef is fork-tender and the sauce has thickened.

• 8

  Remove the bay leaf and thyme sprig before serving warm.