Braised Beef and Polenta 

Braised Beef and Polenta 

Servings

6

Cabernet Sauvignon

Cabernet Sauvignon

Pair this rich and hearty meal with Ferrari-Carano Cabernet Sauvignon for a delicious combination of flavors.

Watch recipe video on Instagram!

Ingredients

  • 2½ pounds stew meat or chuck roast cut (about 2-inch chunks) 
  • Sea salt (use less, the broth is salted) 
  • Freshly ground black pepper 
  • 2 tablespoons extra-virgin olive oil 
  • 1 onion, medium diced 
  • 3 medium carrots, sliced on the diagonal 
  • 1 tablespoon tomato paste 
  • 2 garlic cloves whole
  • 3 tablespoons all-purpose flour (two to coat the beef and one to sprinkle in after the tomato paste) 
  • 2 cups Ferrari-Carano Cabernet Sauvignon 
  • 2 cups beef bone broth ( water or any stock of your liking) 
  • 2 sprigs fresh thyme 
  • 1 sprig fresh rosemary 
  • 1 bay leaf 

Polenta 

Ingredients 

  • 4 cups water (traditional Italian style) or vegetable/chicken broth (for a more flavorful twist)
  • 1 teaspoon salt
  • 1 cup instant polenta (pre-cooked cornmeal)
  • 1 to 2 tablespoons butter or extra-virgin olive oil
  • Grated Parmigiano-Reggiano cheese to taste
  • Freshly ground black pepper (to taste)

Directions

  1. Preheat the oven to 300°F.
  1. Pat the meat dry. Season with salt and pepper and coat with flour. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches to not steam the meat until browned on all sides, about 6-10 minutes. Set aside.
  1. Slice the carrots on the diagonal. In the same pot, add the onion, carrots, and a pinch of salt and pepper. Cook over low heat until the onion softens, 8 to 10 minutes. Stir in the tomato paste and garlic. Sprinkle in the flour and stir for 1 minute.Tie the thyme, rosemary, and bay leaf together with kitchen twine. Add the herbs and the beef to the pot and lower to a simmer.

 Add the red wine, bring to a boil, then simmer, scraping up the browned bits. Cook until the wine reduces by half, 3 to 5 minutes. 

  1. Add the 2 cups of beef bone broth and bring back to a boil. 
  2. Cover and braise in the oven until the beef is very tender, about 2 hours.
  1. Remove the herbs. Taste, and add salt and pepper only if needed. Serve warm.

NOTES: Use less wine for a lighter flavor, and substitute with more beef broth/stock or water if desired.  

POLENTA DIRECTIONS

  1. Boil the liquid: In a medium pot, bring the 4 cups of water or broth and salt to a rolling boil over high heat.
  2. Whisk in the polenta: Turn the heat down to low or a gentle simmer. Slowly pour the instant polenta into the water in a steady stream while whisking constantly to prevent lumps.
  3. Simmer and thicken: Cook for 3 to 5 minutes (or check your specific package instructions), stirring continuously with a wooden spoon or whisk until the mixture thickens and pulls away from the sides of the pot.
  4. Remove the pot from the heat. Stir in the butter and grated Parmesan cheese until smooth and creamy. Season with black pepper to taste.
  5. Serve or set: Serve it immediately while soft and creamy, or leave it to firm up to your liking. 

 

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