Description
Tender chunks of braised beef slow-cooked in a rich, aromatic sauce, served over creamy Parmesan polenta for the ultimate cozy comfort meal.
Ingredients
Scale
- 2.5 to 3 pounds beef chuck roast, cut into large cubes
- 1 large yellow onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup yellow cornmeal (polenta)
- 2 cups whole milk
- 2 cups water
- 2 tablespoons unsalted butter
- ¾ cup grated Parmesan cheese
Instructions
- Preheat your oven to 325°F and have a Dutch oven ready.
- Season beef cubes with salt and pepper. Heat olive oil in the Dutch oven and sear beef in batches until browned. Set aside.
- In the same pot, reduce heat and sauté onion, carrots, celery, and garlic until softened. Stir in tomato paste and cook for 2 minutes.
- Return beef to the pot. Add broth, bay leaves, and thyme. Bring to a simmer, then cover and transfer to oven.
- Braise for 2.5 to 3 hours until beef is fork-tender.
- When beef is almost done, bring milk and water to a gentle boil. Slowly whisk in cornmeal and cook until thick, stirring constantly. Stir in butter, Parmesan, salt, and pepper.
- Serve creamy polenta topped with braised beef and its sauce. Garnish as desired.
Notes
- Use instant polenta for quicker prep if needed.
- Leftovers freeze well and are even more flavorful the next day.
- Top with fresh herbs or shaved Parmesan for extra flair.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 130mg
Keywords: braised beef, parmesan polenta, comfort food, Italian dinner, beef stew