This Beef and Polenta is rustic Italian comfort food that brings together melt-in-your-mouth braised beef with silky, creamy polenta for a dish that’s both hearty and sophisticated. Beef cubes are seared until deeply browned, then slowly simmered in red wine, beef broth, and tomato paste with aromatic herbs until they’re fork-tender and bathed in a rich, flavorful sauce. The creamy polenta gets enriched with Parmesan cheese and butter, creating the perfect velvety base that soaks up all those incredible beef juices—making this a soul-satisfying meal that’s perfect for cold evenings or when you want to impress dinner guests.
Beef and Polenta
Recipe by Daily Disher
Beef and Polenta features slow-braised beef chuck in red wine and tomato sauce with herbs, served over creamy Parmesan polenta enriched with butter.
Course: Main
/Cuisine: Italian
/Difficulty: Medium
Servings
4
Prep time
20 minutes
Cooking time
2 hours
Calories
450 kcal
2 hours 20 minutes
Ingredients
1 ½ pounds beef chuck, cut into cubes
¼ cup all-purpose flour
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup red wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
½ teaspoon black pepper
1 cup polenta
4 cups water
½ cup Parmesan cheese, grated
2 tablespoons butter
½ teaspoon salt
Directions
1.
In a large bowl, toss the beef cubes with flour until evenly coated, shaking off any excess flour.
2.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring all sides are seared.
3.
Once all beef is browned, remove it and set aside. In the same pot, add chopped onion and minced garlic.
4.
Stir in red wine, scraping up browned bits from the bottom of the pot. Let it simmer for a few minutes.
5.
Add beef broth, tomato paste, dried thyme, and black pepper. Return the beef to the pot and bring to a boil.
6.
Reduce heat to low, cover, and let it simmer for about 1.5 hours, or until beef is tender.
7.
While the beef is cooking, bring water and salt to a boil in a separate saucepan over medium heat.
8.
Gradually whisk in polenta, stirring continuously to avoid lumps. Lower heat and cook until thickened.
9.
Stir in grated Parmesan cheese and butter until the polenta is creamy and well combined.
10.
To serve, spoon generous portions of the creamy polenta onto plates and top with the beef stew.
Nutrition Facts
Total number of serves:
4 servings
Calories:
450kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg
