French · Dinner
Baked Beef and Red Wine Stew (High-Protein)
Beef chuck braised in red wine and tomato with carrot, onion, and garlic, finished uncovered in the oven until the sauce thickens and the meat shreds easily. Cannellini beans add protein and fibre while keeping the braise silky and rich—a French daube-style comfort dish.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.2gProtein
27.4gFat
24.8gCarbs
6.9gSugar
9.1gFiber
812mgSodium
149mgChol
9.8gSat Fat
1420mgPotassium
110mgCalcium
6.8mgIron
4.2mcgVitamin B12
9.5mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat beef chuck dry and season with salt and pepper. Toss with flour until coated.
2
Sear
Heat olive oil in oven-safe pot over medium-high heat. Sear beef 4–5 minutes per batch until deeply browned.
3
Braise
Add onion, carrot, and garlic; cook 4 minutes. Stir in tomato paste, cook 1 minute. Pour red wine, scrape bottom, simmer 2 minutes. Return beef, add stock, thyme, and bay leaf. Cover and braise at 300°F for 2 hours until fork-tender.
4
Finish
Stir in cannellini beans, return uncovered to oven for 15 minutes until sauce thickens to coat a spoon.
5
Plate
Remove from oven, rest 10 minutes uncovered. Discard bay leaf and thyme stem, spoon into bowl, scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g beef chuck
- 1 1/2 cup360ml red wine
- 1 cup240ml beef stock
- 2/3 cup120g cannellini beans, cooked
- 4 tbsp4 tbsp tomato paste
- 11 onion
- 11 carrot
- 4 cloves4 cloves garlic
- 2 tsp2 tsp all-purpose flour
- 2 tsp2 tsp olive oil
- 2 sprig2 sprig fresh thyme
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp parsley, fresh
