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–+ servings
Italian Braised Beef

Italian Braised Beef

Make ultra-tender Italian Braised Beef with Parmesan polenta. A slow-cooked Sunday dinner recipe perfect for family comfort food in under 3 hours.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours 10 minutes
Servings: 6 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1000 g beef chuck or shoulder cut into large chunks
  • 2 tbsp olive oil
  • 1 unit onion chopped
  • 2 unit carrots sliced into rounds
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 750 ml dry red wine like Chianti
  • 240 ml vegetable or beef broth
  • 2 sprigs fresh rosemary
  • 2 leaves bay leaves
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp tomato paste
  • 250 g coarse polenta or yellow cornmeal
  • 1000 ml water or vegetable broth
  • 50 g butter
  • 100 g grated Parmesan cheese

Equipment

  • Dutch oven
  • Wooden spoon
  • Sharp chef’s knife
  • Large saucepan
  • Whisk

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat and pat the beef dry.
  2. Sear the beef in a single layer for 5-7 minutes until browned on all sides, then remove and set aside.
  3. In the same pot, add onion, carrots, celery, and garlic; cook for about 5 minutes.
  4. Stir in the tomato paste and cook for another 1-2 minutes.
  5. Return beef and accumulated juices to the pot; add red wine and bring to boil for 5 minutes.
  6. Add broth, rosemary, bay leaves, salt, and pepper; cover and reduce to a low simmer for 2-3 hours.
  7. In a separate saucepan, bring water or broth to a boil and add salt.
  8. Gradually whisk in polenta, reduce heat to low and cook for 20-25 minutes, stirring frequently.
  9. Stir in butter and grated Parmesan until smooth and creamy; season to taste.
  10. Once beef is tender, serve over creamy polenta, garnishing with parsley or Parmesan if desired.

Nutrition

Calories: 360kcalCarbohydrates: 41gProtein: 32gFat: 12gSaturated Fat: 5gCholesterol: 90mgSodium: 730mgPotassium: 820mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 12mgIron: 22mg

Notes

Make the dish a day ahead for deeper flavors. Feel free to substitute ingredients based on availability, such as different cuts of beef or types of cheese. Store leftovers separately for best texture, refrigerating beef for up to 4 days and freezing for 3 months. Reheat polenta with a splash of milk or water to restore creaminess.
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