Italian · Dinner
Piedmont Braised Beef in Wine (High-Protein)
Braised beef chuck and cannellini beans simmered slowly in Barolo-style red wine with pancetta, carrot, celery, and onion until fork-tender. Finished with a deep, glossy pan sauce served over polenta. Increased beans and pancetta lift protein and fibre well beyond a classic Piedmont brasato.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.4gProtein
24.8gFat
38.6gCarbs
6.1gSugar
7.2gFiber
980mgSodium
146mgChol
8.9gSat Fat
1380mgPotassium
95mgCalcium
6.8mgIron
3.9mcgVitamin B12
8.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat beef dry with paper towels. Season with salt and pepper. Dice pancetta, carrot, celery, and onion. Mince garlic. Measure out tomato paste, stock, bay leaf, and rosemary.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear beef and pancetta for 4–5 minutes per side until deeply browned on all sides, about 8 minutes total.
3
Sweat
Add carrot, celery, onion, and garlic to the pot. Sweat over medium heat for 5 minutes until onion turns translucent.
4
Deglaze
Pour in red wine and scrape the pot with a spoon. Simmer over medium heat for 3 minutes until liquid reduces by about one-third.
5
Braise
Stir in tomato paste, beef stock, bay leaf, and rosemary. Cover and braise in a 325°F oven for 2 hours until beef is fork-tender. Stir in cooked cannellini beans and simmer uncovered for 10 minutes until sauce thickens.
6
Plate
Spoon polenta into a bowl. Ladle braised beef and sauce over the top. Discard bay leaf and rosemary before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck
- 1 cup240ml full-bodied red wine (such as Barolo or Nebbiolo)
- 2 oz56g pancetta
- 2/3 cup110g cannellini beans, cooked
- 1/2 cup60g carrot
- 1/2 cup50g celery
- 1/2 cup80g onion
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml beef stock
- 2 clove2 clove garlic
- 22 bay leaf
- 2 sprig2 sprig fresh rosemary
- 1 tsp1 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 2/3 cup110g polenta, cooked (for serving)
