Italian · Dinner
Neapolitan Sunday Meat Stew (Low-Calorie)
A slow-braised Italian beef stew in the Neapolitan style, made with lean sirloin simmered in tomato, garlic, onion, red wine and herbs until fork-tender. Finished with parmesan and served over soft polenta for classic ragu character at reduced calories.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
389Calories
36.3gProtein
14.2gFat
18.8gCarbs
6.9gSugar
2.8gFiber
481mgSodium
97mgChol
4.5gSat Fat
930mgPotassium
88mgCalcium
4.6mgIron
2.9mcgVitamin B12
9mgVitamin C
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Trim beef sirloin of visible fat and cut into 1-inch chunks; mince the garlic and finely chop the onion.
2
Sear
Heat olive oil in a heavy pot over medium-high heat for 3 to 4 minutes, searing beef chunks until browned on most sides.
3
Sweat
Lower heat to medium, add onion and garlic, stirring for 2 to 3 minutes until soft and fragrant.
4
Simmer
Pour in red wine to deglaze, then add canned tomatoes, tomato paste, beef stock, bay leaf and oregano. Reduce heat to low, cover, and simmer 75 to 80 minutes until beef is fork-tender and sauce thickens.
5
Plate
Remove bay leaf, season with salt and pepper, spoon polenta into a bowl, ladle beef and sauce over top, and scatter parmesan over surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g beef sirloin, trimmed and cut into chunks
- 4 cloves4 cloves garlic
- 11 onion
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1/2 cup120ml dry red wine
- 1 cup240ml low-sodium beef stock
- 11 bay leaf
- 1/2 tsp1/2 tsp dried oregano
- 2 tsp2 tsp olive oil
- salt and black pepper to taste
- 2/3 cup110g cooked polenta
- 2 tsp2 tsp parmesan
