Creamy Polenta with Braised Beef (Print Version)

Tender beef slow-cooked in a rich sauce served over velvety, buttery polenta.

# What You 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 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
21 - Fresh parsley, chopped (optional)

# Preparation 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, then brown in batches until golden on all sides. Transfer browned beef to a plate.
03 - Reduce heat to medium and add onion, carrots, and celery to the pot. Cook for 6 to 8 minutes, stirring occasionally, until softened. Add garlic and tomato paste and cook for 1 minute until fragrant.
04 - Pour in dry red wine, scraping up browned bits from the bottom. Let simmer for 2 to 3 minutes to reduce slightly.
05 - Add crushed tomatoes, thyme sprigs, bay leaf, beef stock, and the browned beef with juices back into the pot. Stir to combine, bring to a simmer, cover, and transfer to the oven. Braise for 2 to 2.5 hours until beef is fork-tender.
06 - Remove thyme sprigs and bay leaf. Shred the beef with two forks, mixing it thoroughly into the sauce. Keep warm on low heat.
07 - Bring water and a pinch of salt to a boil in a large saucepan. Gradually whisk in polenta, reduce heat to low, and cook while whisking frequently for 25 to 30 minutes until thick and creamy.
08 - Stir milk, unsalted butter, and grated Parmigiano-Reggiano into the polenta. Season with salt to taste.
09 - Spoon creamy polenta into serving bowls. Top generously with braised beef ragu. Garnish with additional grated cheese and chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The ragu tastes even better the next day, making it a gift to your future self.
  • Polenta looks fancy but asks almost nothing of you except a little stirring and faith.
  • One pot of ragu feeds four people and costs way less than you'd pay at a restaurant.
02 -
  • Don't skip browning the beef in batches—crowding the pot drops the temperature and you'll steam instead of sear, losing all that savory depth.
  • Polenta needs constant attention while it cooks; step away and it'll stick and scorch on the bottom, and you'll have to start over.
  • If your ragu seems thin after braising, don't panic—simmer it uncovered on the stovetop for 15 to 20 minutes to reduce and thicken it.
03 -
  • Make the ragu a full day ahead if you can; it reheats gently and tastes exponentially better once the flavors have settled.
  • If polenta splatters on you (it will), run cold water over the spot immediately—hot polenta sticks and burns differently than water.
  • Taste everything before serving; polenta especially needs salt adjustment right at the end since Parmigiano adds saltiness gradually.

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