Ingredients:

• 1 tbsp vegetable oil
• Four 4 oz pieces of beef sirloin
• 1 cup diced white onion
• 1 cup diced carrot
• 1 cup zero or low sodium beef broth
• 1 cup dry red wine (Cabernet or Merlot work great)

Directions

1. Heat the oil in a wide, deep saucepan. When hot, add the sirloin, making sure not to crowd the pan.
2. Sear the meat until it is well browned. Then flip the meat and repeat on the second side. (This step is very important for adding flavor.  The browned meat will actually impart a lot of goodness into the sauce).
3. Once the meat is well browned, remove it to a plate and set aside.  Add the onions and carrots to the pot and cook them until they are also browned.  Stir them as they’re cooking and use the spoon to scrape the brown bits on the bottom of the pan up into the mixture, this will add even more flavor.
4. When the onions and carrots are done, add the broth and wine to the pan and bring to a boil.
5. As the liquid is coming to a boil, add the sirloin back into the pan as well as any liquid that may have accumulated in the bottom of the plate on which they were resting. The total liquid in the pan should come ½ to ¾ up the sides of the meat.
6. Once the mixture reaches a boil, reduce it to a simmer and cover the pot tightly.  Simmer gently for 2 hours.
7. After the cooking time is completed, turn off the heat and remove the cover.  Either serve right away or allow the meat to cool in the cooking liquid, this will prevent it from drying out.

A Note from Sous Chef Jon Newhard: Congratulations!  You’ve just made a delicious protein without any added salt or sugar! Serve this dish with any of the traditional accompaniments that you already enjoy with roast meats and enjoy the fact that you’ve made it in a new and healthier way!