Name: Braised Beef with Root Vegetables and Red Wine
Prep time: 30 min
Cook time: 3 h 3 min
Total time: 3 h 33 min
Yield: 6 to 8 servings
Ingredients: 4 tablespoons clarified butter (ghee), divided; 8 oz (225 g) button mushrooms, halved or quartered depending on size; ¾ lb (340 g) carrots, halved lengthwise if wider than 1 inch in diameter, and chopped into 2-inch pieces; ¾ lb (340 g) parsnips, peeled, halved lengthwise if wider than 1 inch in diameter, and chopped into 2-inch pieces; 4 large stalks celery, halved lengthwise if wider than 1 inch across, and chopped into ¾-inch pieces; 1 (1 lb/450 g) turnip, peeled and chopped into ¾-inch cubes; 2 lbs (910 g) beef chuck roast, cut into 8 pieces and patted dry; 3 small onions, peeled and halved; 4 large cloves garlic, crushed; 2 cups (475 ml) dry red wine; 2 cups (475 ml) water; 1 tablespoon tomato paste; 1 bay leaf; 1½ teaspoons salt; ¼ teaspoon black pepper; 1 tablespoon chopped fresh rosemary; 6 tablespoons Vital Proteins Unflavored Organic Grass-Fed Beef Bone Broth Collagen; Fresh parsley, for garnish