Go Back
–+ servings
Italian Braised Beef

Italian Braised Beef

Indulge in the rich flavors of Italian Braised Beef with Parmesan Polenta. Perfectly tender beef and creamy polenta make this dish a comforting favorite for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1000 g Beef shoulder or chuck cut into chunks
  • 2 tablespoons Olive oil
  • 1 Onion chopped
  • 2 Carrots sliced
  • 2 Celery stalks diced
  • 2 cloves Garlic minced
  • 750 ml Red wine bottle
  • 240 ml Vegetable or beef broth 1 cup
  • 2 sprigs Rosemary
  • 2 leaves Bay leaves
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 1 tablespoon Tomato paste
  • 250 g Polenta or cornmeal
  • 1 liter Water or broth
  • 50 g Butter
  • 100 g Grated Parmesan cheese
  • to taste Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Whisk
  • Sharp knife
  • Sturdy cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the beef chunks and brown on all sides. Remove the beef and set aside.
  2. In the same pot, sauté onions, carrots, celery, and garlic until softened. Stir in tomato paste and cook for another couple of minutes.
  3. Return the beef to the pot and pour in the red wine. Let bubble for a few minutes. Add broth, rosemary, bay leaves, salt, and pepper. Cover and simmer for 2-3 hours.
  4. Meanwhile, bring water or broth to a boil in a separate pot. Whisk in polenta slowly to avoid lumps. Cook until thick and creamy. Stir in butter and Parmesan.
  5. Spoon polenta onto plates, top with braised beef, and ladle sauce over. Garnish and serve.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

This dish stores well in the fridge for up to 3 days. Keep beef and polenta separate for best texture. If you have leftovers, they can be frozen for up to 3 months. Thaw before reheating. A good, dry red wine enhances the flavor, so use one you'd enjoy drinking. For a lighter version, consider using leaner meat or a vegetarian alternative like lentils.
Tried this recipe?Let us know how it was!