Italian · Dinner
Piedmont Braised Beef in Wine (Dairy-Free)
Beef chuck braised slowly in full-bodied red wine with onion, carrot, celery, and rosemary until fork-tender, finished with a glossy sauce. Served over creamy polenta for an authentic Piedmontese stew with deep, savory flavors.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
29.8gFat
28.1gCarbs
6.8gSugar
3.9gFiber
698mgSodium
142mgChol
9.9gSat Fat
1180mgPotassium
62mgCalcium
5.8mgIron
3.9mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
dairy-free
Instructions
1
Prep
Pat beef dry and season with salt and pepper. Dice onion, carrot, and celery; mince garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear beef 6–8 minutes, turning occasionally, until deeply browned.
3
Sauté
Add onion, carrot, and celery to the pot. Sauté over medium heat 5–6 minutes until onion softens.
4
Braise
Stir in garlic and tomato paste, cook 1 minute. Pour in wine, scrape pot base, simmer 3–4 minutes.
5
Add
Add beef, beef stock, rosemary, and bay leaf. Cover and braise at 325°F for 2–2.5 hours until tender.
6
Reduce
Uncover and reduce sauce over medium-low heat 8–10 minutes until glossy and concentrated.
7
Plate
Cook polenta in simmering salted water 15–20 minutes until thick. Spoon onto plate, top with beef and sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 1 1/2 cup360ml full-bodied red wine (such as Barolo or Nebbiolo)
- 11 onion
- 11 carrot
- 11 celery stalk
- 2 clove2 clove garlic
- 2 tsp2 tsp tomato paste
- 2 sprig2 sprig rosemary
- 22 bay leaf
- 1 cup240ml beef stock
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
- 2/3 cup110g polenta (dry), cooked in water for serving
