Slow-Cooked Beef

Indulge in the rich flavors of Slow-Cooked Beef with creamy polenta. Perfect for cozy dinners, this tender dish is a comforting hug on a plate. Explore the recipe today!

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Prep Time 20

Cook Time 3

Total Time 3 20

Servings: 6 people

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

2 lbs beef chuck cut into chunks
2 tbsp olive oil
1 onion finely chopped
3 garlic cloves minced
2 carrots sliced
2 celery stalks diced
1 cup red wine
2 cups beef broth
2 sprigs fresh thyme
2 leaves bay leaves
q.s. salt and pepper
1 cup polenta
4 cups water or milk
½ cup grated Parmesan cheese

Equipment

Heavy-Bottomed Pot or Dutch Oven
Wooden Spoon or Spatula
Oven-Safe Lid
Whisk for Polenta
Spatula

Method

Heat olive oil in a heavy-bottomed pot over medium-high heat; sear the beef chunks until golden brown on all sides.
Remove the beef and sauté the onions, garlic, carrots, and celery in the same pot for about 5 minutes until softened and fragrant.
Pour in the red wine to deglaze the pot, scraping up any browned bits, and let it reduce by half; add beef broth, thyme, bay leaves, salt, and pepper, then return the beef to the pot.
Cover and transfer to a preheated oven at 300°F (150°C) and cook slowly for 2.5–3 hours until fork-tender.
While the beef is braising, bring water or milk to a boil in a separate saucepan; gradually whisk in the polenta, stirring constantly until thick and creamy, then stir in the Parmesan cheese.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 8IUVitamin C: 10mgCalcium: 15mgIron: 20mg

Notes

Leftovers are a gift with this dish; store the beef and sauce separately from the polenta for best texture. Cool completely before refrigerating in airtight containers. For longer storage, freeze portions of the beef and sauce; they’ll keep for up to 3 months. Thaw overnight in the fridge before reheating. If you want a lighter option, swap polenta with mashed potatoes or use vegetable broth instead of beef broth. Serve the beef atop a pool of creamy polenta, garnished with fresh parsley and a sprinkle of grated Parmesan for a delightful presentation.