Roman Beef Spezzatino with Lentils, Rosemary & Tomato
- Prep
- 8 min
- Cook
- 17 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 110ggrass-fed beef chuck or sirloin, cut in 2 cm cubes (raw weight)
- 1/2cup (100g cooked)brown lentils, cooked from dry or canned
- 1/2cup (120g)crushed tomato, no salt added
- 1/4small (25g)yellow onion, finely diced
- 2cloves (6g)garlic, minced
- 1.5tbsp (21g)extra virgin olive oil, divided
- 1tsp (1g)fresh rosemary, chopped
- 1/4tspsweet paprika
- 1/3cup (80g)low-sodium beef broth
- 1tbsp (4g)flat-leaf parsley, chopped
- 1tsp (5g)red wine vinegar
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Pat the beef cubes dry with a paper towel. Season with the salt and pepper.
- 02
Heat 1 tbsp olive oil in a small heavy-bottomed pot over medium-high heat. Add the beef in a single layer and sear undisturbed for 2 minutes per side, until browned on at least two sides. Transfer to a plate.
- 03
Lower heat to medium. Add the remaining olive oil, the diced onion, and a pinch of salt. Cook 3 minutes until softened.
- 04
Add the garlic, rosemary, and paprika. Stir 30 seconds until fragrant.
- 05
Pour in the crushed tomato and broth. Scrape any browned bits off the bottom of the pot. Bring to a simmer.
- 06
Return the beef and any resting juices to the pot. Add the cooked lentils. Simmer uncovered for 8 minutes, stirring once or twice, until the sauce tightens and the beef is tender.
- 07
Off heat, stir in the red wine vinegar and parsley. Taste and adjust salt.
- 08
Serve in a wide shallow bowl.
Nutrition (per serving)
- Calories
- 510kcal
- Protein
- 32g
- Carbs
- 38g
- Fat
- 22g
- Fiber
- 11g
- Selenium
- 16mcg
- Zinc
- 5.5mg
- Iron
- 8mg
- B12
- 2.5mcg
- Iodine
- 8mcg
- Sodium
- 620mg