Italian · Dinner
Piedmont Braised Beef in Wine (Low-Calorie)
Cubes of lean beef sirloin braise slowly in red wine with tomato, carrot, celery and onion until fork-tender, finished with a light touch of butter. A northern Italian classic from Piedmont, served over creamy polenta and lightened to under 400 calories per serving.
$6
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
392Calories
37.8gProtein
11.6gFat
24.1gCarbs
6.8gSugar
3.1gFiber
612mgSodium
106mgChol
3.9gSat Fat
980mgPotassium
58mgCalcium
4.6mgIron
3.1mcgVitamin B12
9mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Trim beef sirloin of visible fat and cut into large chunks. Dice carrot, celery, onion and mince garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear beef chunks 4 to 5 minutes, turning, until browned on all sides.
3
Sweat
Add carrot, celery, onion and garlic to the pot. Sweat over medium heat 5 minutes until onion turns translucent.
4
Braise
Pour red wine into pot and scrape base 2 minutes. Stir in tomato paste, beef stock, bay leaf and rosemary. Cover and braise over low heat 90 minutes until beef pulls apart easily with a fork.
5
Reduce
Simmer uncovered over medium-low heat 10 minutes until sauce thickens. Season with salt and black pepper. Discard bay leaf and rosemary.
6
Plate
Spoon polenta onto a plate, top with braised beef and sauce, and serve while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 1 1/2 cup360ml dry red wine
- 4 tbsp4 tbsp tomato paste
- 1/2 cup60g carrot
- 1/2 cup60g celery
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp olive oil
- 1 cup240ml beef stock, low-sodium
- 22 bay leaf
- a small sprig of rosemary
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 1 cup170g polenta, cooked, for serving
