Italian · Dinner
Braised Beef and Polenta Bowl
Braised beef chuck simmered in red wine and tomato sauce with soffritto, rosemary and beef stock until fork-tender, served over creamy Parmesan polenta with cannellini beans and a pan-seared egg.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
812Calories
58.4gProtein
34.8gFat
58.9gCarbs
9.4gSugar
9.8gFiber
1120mgSodium
312mgChol
12.6gSat Fat
1580mgPotassium
280mgCalcium
7.9mgIron
4.6mcgVitamin B12
10.5mgVitamin C
Goes well with
Italian herbal tea (Tisana)
local
Barbera d'Alba
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat beef chunks dry and season with salt and pepper. Finely chop onion, carrot, and celery; mince garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high. Sear beef 6 minutes total until deeply browned on all sides, working in batches.
3
Braise
Add vegetables to pot and sweat 5 minutes until softened. Stir in garlic and tomato paste, cook 1 minute.
4
Deglaze
Pour red wine into pot, simmer 2 minutes. Add beef, tomato, stock, rosemary and bay leaf. Cover and braise over low heat 2 hours until fork-tender.
5
Simmer
Boil water in a small saucepan over medium-high heat. Whisk in polenta slowly, reduce to low, and simmer 20 minutes, stirring often, until thick.
6
Finish
Stir Parmesan, butter and cannellini beans into polenta. Fry egg in a nonstick pan over medium heat 2–3 minutes until white sets and yolk runs.
7
Plate
Mound polenta in a bowl, ladle braised beef over top, and finish with fried egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck, cut into 2-inch chunks
- 1/2 cup60g, a 14.5 oz can canned crushed tomato
- 1/2 cup120ml dry red wine
- 1 cup240ml beef stock
- 11 onion
- 11 carrot
- 22 celery stalk
- 4 cloves4 cloves garlic
- 2 tsp2 tsp tomato paste
- 2 sprig2 sprig fresh rosemary
- 22 bay leaf
- 2/3 cup120g cannellini beans, cooked
- 2/3 cup110g polenta (dry cornmeal)
- 2 cup480ml water, for polenta
- 4 tbsp20g Parmesan
- 2 tsp10g butter
- 22 large eggs
- 2 tbsp28g olive oil
- salt, to taste
- black pepper, to taste
