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Braised Beef Polenta

Braised Beef Polenta

Make fall-apart braised beef over creamy Parmesan polenta. Our easy Italian braised beef polenta recipe is the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 kg beef chuck roast, cut into 4cm cubes
  • 3 tbsp all-purpose flour, divided
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
  • 1 medium yellow onion, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, peeled and sliced
  • 2 sprigs fresh rosemary
  • 3 tbsp Italian parsley, chopped, plus more for garnish
  • 1 cup dry red wine
  • 2 dried bay leaves
  • 1 cup beef broth, plus more if needed
  • 1 cup tomato sauce

Equipment

  • Large, heavy oven-safe pot or Dutch oven
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Sturdy whisk
  • Wooden spoon or spatula
  • Tongs

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Pat the beef cubes dry and combine with 1 tablespoon of flour, salt, and pepper in a resealable bag.
  3. Heat olive oil in a large pot over medium-high heat and sear the beef cubes in batches until golden brown.
  4. Remove beef and add onion, carrots, celery, garlic, parsley, and rosemary to the pot, cooking for 8-10 minutes.
  5. Sprinkle in the remaining 2 tablespoons of flour and stir for 6-7 minutes to form a roux.
  6. Deglaze the pot with red wine, scraping the bottom to release browned bits, and simmer for 5 minutes.
  7. Stir in beef broth, tomato sauce, and bay leaves, then return the beef and vegetables to the pot.
  8. Cover and transfer the pot to the oven, cooking for 3 to 4 hours until the beef is tender.
  9. About 45 minutes before the beef is done, prepare the polenta by boiling vegetable broth, water, and salt.
  10. Slowly whisk in dry polenta and cook on low for about 30 minutes, stirring frequently.
  11. Remove from heat and stir in 1 tablespoon of butter and Parmigiano-Reggiano, letting it sit for 5 minutes.
  12. Serve the polenta topped with braised beef and sauce, garnished with additional Parmesan and parsley.

Nutrition

Calories: 650kcalCarbohydrates: 55gProtein: 47gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 130mgSodium: 900mgPotassium: 950mgFiber: 5gSugar: 4gVitamin A: 12IUVitamin C: 15mgCalcium: 20mgIron: 25mg

Notes

This dish is perfect for meal prepping as the flavors deepen over time. Store leftovers in separate airtight containers for up to 4 days. If you want to make the dish lighter, use leaner cuts of beef and add more vegetables. For a different flavor profile, try using white wine instead of red or adding spices like red pepper flakes for a bit of heat. Patience is key during the cooking process, especially when searing the meat and braising. Enjoy the aromatic process! For presentation, serve in a big bowl family-style or plate individually, garnished with parsley and cheese.
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