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Braised Beef with Autumn Vegetables and Polenta
Braised Beef with Autumn Vegetables and Polenta

Braised Beef with Autumn Vegetables and Polenta
A hearty and nutritious dinner featuring tender braised beef with seasonal vegetables served over creamy polenta.
Braised Beef with Autumn Vegetables and Polenta

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 500
    g
     beef chuck
  • 200
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 250
    ml
     red wine
  • 500
    ml
     beef stock
  • 200
    g
     polenta
  • 50
    g
     parmesan cheese
  • 30
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    item
     bay leaf
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 120 minutes
Braised Beef with Autumn Vegetables and Polenta
Instructions:
  1. Heat olive oil in a large pot over medium-high heat.
  2. Season beef with salt and pepper, then brown on all sides. Remove and set aside.
  3. In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until softened.
  4. Pour in red wine to deglaze the pot, scraping up any browned bits.
  5. Return beef to the pot. Add beef stock, thyme, and bay leaf. Bring to a simmer.
  6. Cover and braise in a preheated oven at 160°C for about 1.5 hours until beef is tender.
  7. Meanwhile, cook polenta according to package instructions. Stir in parmesan cheese.
  8. Serve braised beef and vegetables over creamy polenta.
Nutrition Per Serving 1638 g Per 100g
Energy 1900 kcal 116 kcal
Protein 120 g 7.3 g
Fibre 12 g 0.7 g
Salt 5 g 0.3 g
Sugar 10 g 0.6 g
Carbohydrates 150 g 9.2 g
Fat 90 g 5.5 g
  • 500
    g
     beef chuck
  • 200
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 250
    ml
     red wine
  • 500
    ml
     beef stock
  • 200
    g
     polenta
  • 50
    g
     parmesan cheese
  • 30
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    item
     bay leaf
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium-high heat.

Season beef with salt and pepper, then brown on all sides. Remove and set aside.

In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until softened.

Pour in red wine to deglaze the pot, scraping up any browned bits.

Return beef to the pot. Add beef stock, thyme, and bay leaf. Bring to a simmer.

Cover and braise in a preheated oven at 160°C for about 1.5 hours until beef is tender.

Meanwhile, cook polenta according to package instructions. Stir in parmesan cheese.

Serve braised beef and vegetables over creamy polenta.

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