Ingredients
- 3 medium cloves garlic, minced
- 4 anchovies
- 1 tablespoon tomato paste
- 2 tablespoons avocado or coconut oil
- 3–4 pounds (2 kg) chuck roast, cubed and patted dry
- 3–4 pieces thick cut bacon, cut into small pieces
- 2 large onions, chopped
- 4 medium carrots, peeled and cut into 1–inch pieces
- ¼ cup (40 g) almond flour
- 2 cups (500 ml) red wine
- 4 cups (1 L) chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 cups (300 g) green beans (optional)
How to Make It
- Preheat oven to 300°F (150°C).
- In a small bowl, mash together the garlic and anchovies. Stir in the tomato paste and set aside.
- Heat the oil in a large Dutch oven over medium-high heat, and working in batches, add the chuck roast meat.
- Brown for 5–6 minutes per side, then flip over with tongs. Remove from pot and add other meat and repeat process. Set meat aside on a plate.
- Fry bacon pieces in the pan until crispy.
- Add the onions and carrots to the pot, stirring to loosen any of the browned bits on the bottom of the pan. Add in the anchovy/garlic paste and stir until well combined.
- Add in the almond flour and cook until it is rather dried out.
- Stir in the wine, and simmer to let the wine reduce somewhat.
- Add the broth, bay leaves and thyme, and bring to a boil. Add the meat back to the liquid mixture and cover.
- Place in the oven for 1½–2 hours or until meat is super tender.
- Stir in the green beans (if desired) and let cook another 5–10 minutes or until beans are cooked.
