Italian · Dinner
Tuscan Beef and Red Wine Stew (High-Protein)
Slow-braised beef chuck and cannellini beans simmered in red wine with tomato, garlic and rosemary until the meat shreds apart. Extra beans and a beaten egg stirred through the finishing broth lift the protein well beyond a classic version while keeping the stew's rustic, wine-dark Tuscan character intact.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.2gProtein
29.1gFat
26.8gCarbs
6.3gSugar
7.9gFiber
812mgSodium
333mgChol
10.4gSat Fat
1380mgPotassium
128mgCalcium
7.1mgIron
4.3mcgVitamin B12
9.2mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat beef chuck cubes dry and season with salt and pepper. Dice onion, celery and carrot; mince garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear beef in batches 4–5 minutes per side until deeply browned.
3
Sweat
Lower heat to medium. Cook onion, celery and carrot 5–6 minutes, stirring, until onion turns translucent.
4
Braise
Stir in garlic and red wine, scraping the base. Add canned tomatoes, stock, rosemary and bay leaf. Simmer covered over medium-low heat 2–2.5 hours until beef shreds easily. Stir in beans and simmer uncovered 10 minutes until thickened.
5
Plate
Remove from heat. Drizzle beaten egg into stew while stirring constantly; rest 1 minute. Discard bay leaf and rosemary. Season and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g beef chuck, cut into 1.5-inch cubes
- 240ml240ml dry red wine
- 200g200g canned tomatoes (a quarter of a 14.5 oz can)
- 4 cloves4 cloves garlic
- 2 sprig2 sprig fresh rosemary
- 200g200g cooked cannellini beans
- 22 large eggs
- 11 onion
- 22 small celery stalk (about 30g)
- 11 carrot (about 30g)
- 2 tbsp2 tbsp olive oil
- 120ml120ml beef stock
- 22 bay leaf
- salt, to taste
- black pepper, to taste
