Creamy Polenta with Braised Beef (Printable)
Tender beef in savory sauce over buttery polenta.
# What You’ll Need:
→ Braised Beef Ragu
01 - 2 tablespoons olive oil
02 - 2 pounds beef chuck, cut into 2-inch cubes
03 - Salt and freshly ground black pepper, to taste
04 - 1 large onion, finely chopped
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 tablespoons tomato paste
09 - 1 cup dry red wine
10 - 1 can (28 ounces) crushed tomatoes
11 - 2 sprigs fresh thyme
12 - 1 bay leaf
13 - 1 cup beef stock
→ Creamy Polenta
14 - 4 cups water
15 - 1 cup polenta (coarse cornmeal)
16 - 1 cup whole milk
17 - 3 tablespoons unsalted butter
18 - 1/2 cup grated Parmigiano-Reggiano cheese
19 - Salt, to taste
→ For Serving
20 - Additional grated Parmigiano-Reggiano cheese
21 - Fresh parsley, chopped (optional)
# How-To Steps:
01 - Preheat the oven to 325°F.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Brown in batches until golden on all sides. Transfer to a plate.
03 - Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, for 6 to 8 minutes until softened. Add garlic and tomato paste, cooking for 1 minute until fragrant.
04 - Pour in red wine, scraping up browned bits from the bottom. Let simmer for 2 to 3 minutes.
05 - Add crushed tomatoes, thyme sprigs, bay leaf, and beef stock. Return browned beef and juices to the pot and stir to combine.
06 - Bring mixture to a simmer, cover, and transfer to the oven. Braise for 2 to 2.5 hours until beef is fork-tender.
07 - Remove thyme and bay leaf. Shred beef with forks and stir into sauce. Keep warm over low heat.
08 - Bring water and a pinch of salt to a boil in a large saucepan. Gradually whisk in polenta. Reduce heat to low and cook, whisking frequently, for 25 to 30 minutes until thick and creamy.
09 - Stir in whole milk, butter, and Parmigiano-Reggiano. Season with salt to taste.
10 - Spoon creamy polenta into bowls. Top generously with braised beef ragu. Garnish with extra grated cheese and chopped parsley if desired.
# Expert Tips:
01 -
- The beef becomes so tender it melts on your tongue, and the ragu tastes like it's been simmering for days even though it hasn't.
- Polenta might seem fussy, but once you've made it, you realize it's just cornmeal and patience—suddenly you're making it all the time.
- This is the kind of meal that makes everyone at the table slow down and actually talk to each other.
02 -
- The polenta will thicken as it cools, so serve it while it's still loose and flowing—it should look almost too creamy in the pot.
- Resist the urge to rush the beef braising; those extra thirty minutes of low, gentle heat are what turn cheap, tough meat into something tender and beautiful.
- Always taste and season at the end; salt brings out the depth of everything that came before it.
03 -
- Buy a block of Parmigiano-Reggiano and grate it fresh every time—the difference in how it melts is noticeable and worth the extra minute.
- If the polenta seems too thick toward the end of cooking, whisk in a splash more milk or water to keep it loose and pourable.