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Red-Wine Braised Beef over Creamy Polenta

Low & Slow / Beef

Red-Wine Braised Beef over Creamy Polenta

Fork-tender beef, glossy red-wine jus, Parmesan polenta, and chives.

Prep 25 minCook 3 hrServes 4–6
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Quantities are adjusted to 1×; seasoning remains to taste. The downloadable PDF contains the standard 1× recipe.

Ingredients

  • 3 lb boneless beef chuck
  • Onion, carrot, celery & garlic
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 3 cups beef stock
  • Thyme, rosemary & bay leaves
  • 1 cup polenta
  • Butter, Parmesan & fresh chives

Method

  1. Sear seasoned beef in batches until deeply browned.
  2. Caramelize the vegetables, then cook tomato paste until brick red. Deglaze with wine and reduce by half.
  3. Add stock, herbs, and beef; cover and braise at 325°F until fork-tender.
  4. Reduce the strained braising liquid until glossy. Serve the beef and sauce over buttery Parmesan polenta.

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