2 tblsp. olive oil
2 pounds chuck roast, cubed
1 cup red wine (Pinot Noir is especially flavorful)
8 oz. mushrooms, quartered
2 stalks celery, chopped
1 large yellow onion, chopped
1 tblsp. crushed garlic
1 3/4 cup free range, organic chicken broth
3 tblsp. tomato paste
2 medium carrots, sliced 1/4 thick
3 cups turnips, cubed
1 1/2 tsp. thyme
1/3 cup parsley, chopped
1 bay leaf
1/2 tsp. Celtic sea salt, or to taste
1/2 tsp. whole peppercorns
Cut chuck roast into 1 to 1 1/2 inch cubes. Do not trim fat, include it in the pieces. Heat olive oil in a 4-quart pot, add in the cubes of meat and cook, turning occasionally until brown, working in batches if necessary. Transfer browned meat to a plate and reserve. Add mushrooms, onion and celery to the pot and sprinkle with salt. Saute until mushrooms have released and reabsorbed most of their juices. Stir in garlic and cook a minute more. Add the wine and stir scraping up any browned bits. Add broth, tomato paste, carrots, turnips, parsley, thyme, bay leaf and peppercorns. Bring to a simmer. Add beef and its juices. Cover pot tightly and gently simmer for 1 1/2 to 2 hours or more until meat and vegetables are tender. Stir about every half hour.
6 servings:
Cal 478, Fat 32.6, Carb 13, Fiber 3.3, Protein 31, Net Carbs 9.7