Italian · Dinner
Tuscan Beef and Red Wine Stew (Low-Calorie)
Lean beef sirloin braised slowly with red wine, tomatoes, carrots, celery and rosemary until fork-tender. The broth stays light through minimal oil and no flour thickener, keeping the classic Tuscan flavour profile while trimming calories. Served in a shallow bowl.
$5
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
372Calories
40.1gProtein
14.6gFat
11.8gCarbs
5.4gSugar
2.6gFiber
410mgSodium
115mgChol
4.9gSat Fat
980mgPotassium
55mgCalcium
4.3mgIron
2.9mcgVitamin B12
10.5mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim beef sirloin of visible fat and cut into 1-inch cubes, pat dry, then mince onion and garlic.
2
Heat
Warm olive oil in a heavy pot over medium-high heat, sear beef cubes for 5 minutes, turning occasionally, until browned on most sides.
3
Heat
Add minced onion, diced carrot, and celery to the pot over medium heat for 5 minutes until softened, then stir in garlic and fresh rosemary for 30 seconds until fragrant.
4
Heat
Pour red wine into pot and scrape the base for 2 minutes until browned bits lift, then add crushed tomatoes, beef stock, and bay leaf. Bring to a gentle bubble, cover, reduce to low heat for 75 to 90 minutes until beef shreds easily and is fork-tender.
5
Plate
Remove bay leaf, season with salt and black pepper to taste, ladle into a shallow bowl, scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 240ml240ml dry red wine
- 200g200g canned crushed tomatoes
- 22 small carrot
- 22 celery stalk
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh rosemary
- 22 bay leaf
- 160ml160ml beef stock, low-sodium
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp fresh parsley, for garnish
