Red Wine Braised Beef with Creamy Polenta

• 2 pounds beef chuck roast, cut into cubes
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 cups coarse polenta (not instant)
• 4 cups water
• 1 cup whole milk
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Pat the beef cubes dry and season with salt and pepper.
2. 2 Heat olive oil in a large pot over medium-high heat. Brown the beef on all sides, working in batches if necessary.
3. 3 Add onion and garlic to the pot, sauté until softened.
4. 4 Pour in red wine, scraping up any browned bits from the bottom.
5. 5 Add beef broth, thyme, and bay leaf. Cover and simmer for 3 hours, or until beef is tender.
6. 6 While the beef cooks, bring water to a boil in a separate pot. Gradually whisk in polenta.
7. 7 Lower heat and cook polenta, stirring often, until thick. Stir in milk and Parmesan.
8. 8 Remove thyme sprigs and bay leaf from the beef. Serve beef over creamy polenta and ladle sauce over the top.

Equipment

• Large pot with lid
• Wooden spoon

Variations

• Add mushrooms or carrots for extra veggies.
• Use chicken instead of beef for a lighter option.

Substitutions

• If you don't have red wine, substitute with extra beef broth and a splash of balsamic vinegar.
• Substitute coarse polenta with cornmeal and cook longer for a similar texture.

Pairings

• Steamed broccoli
• Roasted root vegetables

Nutrition

Tips

• For deeper flavor, use a full-bodied red wine you'd enjoy drinking.
• This dish tastes even better the next day, allowing flavors to meld.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with a glass of red wine for a complete experience.

FAQ