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2lbs Grass Fed Beef Chuck
12-15 Baby Potatoes (peeled)
4 Large Carrots (peeled and chopped)
6 Garlic Cloves (minced)
6 Sprigs of Thyme (pickled)
2 Cups Red Wine
6 Cups Organic Beef Broth
1 Cup Button Mushrooms (halved)
2 Cups Baby Onions (peeled)
2 Tbsp MRM Sacha Inchi Powder 2 Tbsp Butter
2 Tbsp Flour
Salt & pepper to season
Pre heat oven to 350 degrees Fahrenheit and prepare ingredients as instructed.
Heat a cast iron skillet on high heat, add a splash of light olive oil and brown the beef on all sides.
Add garlic and cook for 2 minutes. Transfer to a dutch oven or a pot with oven compatible lid.
Return pan to the stove and de glaze with red wine, reduce volume by half. Add to the dutch oven. Add broth, thyme, potatoes & carrots, cover with lid and transfer to the oven, braise for 2 hours.
When 2 hours have passed, heat a large pan on high heat, add mushrooms and baby onions, cook for 2 minutes. Add butter, flour and Sacha Inchi, cook for 1 minute.
Add to the dutch oven and return to the oven to braise for a 1 hour. Remove, and serve warm!
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