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Ticino Style Beef and Pepper Stew with Soft Polenta

This braised dish pairs beef chuck, cubed with red bell pepper, sliced, instant polenta, dry and beef broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

49 g Carbohydrates

26 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

119g beef chuck, cubed 298 kcal
67g yellow onion, chopped 27 kcal
104g red bell pepper, sliced 32 kcal
13g tomato paste 11 kcal
7g olive oil 62 kcal
60g red wine 49 kcal
104g water 0 kcal
41g instant polenta, dry 152 kcal
187g beef broth (low sodium) 11 kcal
1g dried thyme 1 kcal
1g black pepper 2 kcal
2g salt 0 kcal

Cooking instructions

olive oilblack peppersalt
Season the beef with 1/2 tsp salt and black pepper. Heat olive oil in a small pot over medium-high heat and brown the beef, 4-5 minutes.
yellow onionred bell peppertomato paste
Add the onion and bell pepper; cook 4 minutes, scraping browned bits. Stir in tomato paste and cook 30 seconds.
red winewaterdried thyme
Pour in the red wine and water, add thyme, then reduce to a gentle simmer. Cover and cook 15-20 minutes until beef is tender and sauce is reduced.
instant polentabeef broth (low sodium)
Meanwhile, bring the broth to a simmer in a small saucepan. Whisk in polenta and cook, stirring, 6-8 minutes until creamy. Serve the stew over the polenta.